Baked Beans

Ingredients

• Pick over 1 quart of beans
• 1/4 pound of salt pork
• a small onion
• 1 tablespoonful of salt
• 1 tablespoonful of molasses
• 3 tablespoonfuls of sugar
• 2 teaspoonfuls of ground mustard
• 1 cupful of boiling water

Method

1. 1

   Soak beans overnight, then drain and cover with fresh water.

2. 2

   Cook until the skins burst.

3. 3

   Drain beans, scald the pork, and place it with the onion in the bean pot.

4. 4

   Mix salt, molasses, sugar, mustard, and boiling water, pour over beans, cover, and bake until tender and brown, about 8 hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 92. The excerpt below is the record exactly as published.

Baked Beans Pick over 1 quart of beans, cover with cold water and soak overnight. In the morning drain, cover with fresh water and heat slowly, keeping the water below the boiling point. Cook ■until the skins burst. Drain beans. Scald rind of % pound of salt pork, mostly fat, scrape, remove i/4 inch slice and place it with a small onion in the bottom of the bean pot or pail in which the beans are to be baked. Cut through the rind of the remaining pork every half inch, making the cut at least an inch deep. Put the beans in the pot or pail and bury the pork in them, leaving the rind exposed. Mix 1 tablespoonful of salt, 1 tablespoonful of molasses, 3 tablespoonfuls of sugar, 2 teaspoonfuls of ground mustard and 1 cupful of boiling water

Cook this with the app: pantry check, scaling, and the assistant.