Baked Beans

Ingredients

• 1 qt. small white beans
• 1 lb. of sweet pork
• raw onion
• 2 tablespoons of sugar
• 1 teaspoon ground mustard

Method

1. 1

   Soak beans overnight, boil in water until skins crack.

2. 2

   Drain and place in a colander.

3. 3

   Layer pork and onion in a bean jar, mix sugar and mustard with beans, fill with water, cover, and bake for several hours.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 261. The excerpt below is the record exactly as published.

BAKED BEANS.— Soak 1 qt. beans over night, bring to a boil in cold water and drain. Boil 30 minutes and drain. Put in a stone jar J4 teaspoon mus- tard, 1 onion, season beans with salt, put into the jar and pint 1 lb. of pork on top, add a little molasses and brown sugar. Fill jar full of cold water and bake nearly all day, without cover. — Mrs. Clara Stone, 228 S. 16th Ave., Maywood, 111. PLAIN BAKED BEANS.— To those who tire of baked beans, or whose stomachs cannot digest beans or pork, try the following: Boil 2 cups common beans until tney crack, drain, add melted but- ter, pepper, and salt; mash with potato masher, put in your pud- ing-pan or baker, add the liquid from a can of tomatoes, cover thickly -with ground peanuts, then a layer of bread or cracker crumbs, with dots of butter, bake in even oven until brown. .Good either hot or cold. — E. G. Hattis, Winnetka, 111. BAKED BEANS. — Soak 1 qt. small white beans over night. The next morning boil in water. Do not boil until the skins crack; to test them blow on a spoonful; if done enough the skins will crack. Put the beans into a colander, pour cold water through them and let drain. Cut thin slices from a lb. of sweet pork to cover the bottom of the bean jar. On the slices lay some thin slices of raw onion. Mix 2 tablespoons of sugar

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