Homemade Baked Beans II

By Addie

If you thought homemade baked beans were hard to make, you need to try this recipe. It’s does require some time (about 6 hours from start to finish) but it’s a great weekend dish and well worth a try because they are so much better than those canned ones!

Ingredients

• 3 cups white pea beans
• 1/4 lb. slab bacon or salt pork
• 1 can (28-oz) tomatoes
• 2 cups chopped onions
• 3/4 cup ketchup
• 3/4 cup fancy molasses
• 1/3 cup packed brown sugar
• 1 Tablespoon dry mustard
• 1/2 teaspoon salt (omit if you are using salt pork)
• 1/4 teaspoon pepper

Preparation

Step 1

Rinse beans in a colander, discarding any blemished ones.

In a large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain, discarding liquid.

Return soaked beans to pot, along with 3 times their volume of fresh water. Bring to boil. Reduce heat and simmer, covered for 30 to 45 minutes or until tender. Drain, reserving 2 cups of the cooking liquid.

Meanwhile, dice bacon and set aside. In bowl and using a potato masher, mash tomatoes in their juice.

In beat pot or 16-cup casseroled, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.

Bake, covered in a 300° F. oven for 2 1/2 hours. Uncover and bake for 1 to 1 1/2 hours longer or until sauce is thickened and coats beans well.
Variation: Maple and Apple Beans: substitute maple syrup for the molasses. Add 3 cups diced peeled apples and 1 Tbsp. cider vinegar along with crushed tomatoes.

Summary: Baked beans from scratch isn’t a quick side dish but oh so worth the wait. So much better than the canned ones.