Baked Beans

By LLRedd

Ingredients

• 1 lb. dry navy beans
• 4 oz salt pork
• 1 lg onion, diced
• 1 garlic clove, minced
• 3 C tomato juice
• 1/4 C tomato paste
• 3 T molasses
• 3/4 C dark brown sugar
• 1/4 C cider vinegar
• 2 T Worcestershire sauce
• 2 T mustard, yellow or dijon
• 3/4 t tumeric
• 10 dashes hot sauce

Details

Servings 8
Preparation time 60mins
Cooking time 300mins

Preparation

Step 1

1. Soak beans in cold water overnight. Drain and rinse. Cover with cold water by 2 inches. Bring to a boil. Reduce heat and simmmer covered until tender, about 1 hour. Drain beans, reserve liquid.

2. Trim meat and rind and cut into 1/4 inch dice. Add to stockpot. Cook over med. heat until fat is rendered and meat is browned through, about 10 minutes. Saute onion in fat, add garlic after 5 minutes.

3. Stir in tomator juice, tomato paste, molasses, sugar, vinegar, Worcestershire, mustard, tumeric, hot sauce, 1 t salt, the beans and 4 C reserved liquid. Bring to a boil, reduce heat and simmer very low covered about an hour and til slightly thickened. Uncover, simmer 2 3/4 hour until thickened. Season with salt and pepper as desired.