Southern Baked Pork and Beans
These beans taste better when reheated and can be eaten at room temperature. Cold beans make a hearty sandwich enjoyed by many. To get a head start, boil beans ahead, cool and chill. Finish off and bake for mealtime or get beans totally oven-ready. Chill. Allow 15 extra minutes baking time.
Ingredients
- 1 lb. dried peas or marrow beans
- 6 c. water
- 1/4 to 1/2 tsp. crushed dried hot peppers or dash of cayenne pepper
- 1 small onion, sliced
- 1 clove garlic, minced or pressed
- 1 bay leaf, crumbled
- 1 lb. lean salt pork, in one piece
- 2 tsp. Worcestershire sauce
- 1/4 c. each ketchup and molasses
- 1 tsp. each dry mustard and salt
- 1/8 tsp. black pepper
- 1/4 c. minced onion
- 1/4 c. brown sugar
Preparation
Step 1
Pick over and wash beans. Put in large kettle and add water. Bring to boiling. Boil hard for 2 min. Let stand covered 1 hr. on stove. Add hot pepper, onion, garlic, bay leaf and pork. Bring to boiling again. Reduce heat and simmer 1 hr. or until tender but not mushy. Drain, reserving liquid. Skim off fat. To 1 cup liquid, add Worcestershire sauce, ketchup, molasses, mustard, salt, pepper and minced onion, mixing well. Put beans in 2-quart shallow baking dish. Pour in the 1 cup liquid and seasoning mixture. Remove any rind on pork. Cut into 8 or more slices. Arrange on top of beans. Sprinkle with brown sugar. Bake uncovered at 400° about 1¼ hrs., adding more liquid if necessary. until pork and beans are glazed and nicely browned.