Baked Beans

Ingredients

• Soak pea beans over night or longer in plenty of cold water
• put in a one inch cube of salt pork
• % t. salt
• yk t. mustard
• 1 t. sugar or 1 t. molasses
• and enough water to cover the beans

Method

1. 1

   Soak pea beans over night or longer in plenty of cold water, rinse with cold water, parboil, changing the water once or twice, until the skins of the beans are very tender.

2. 2

   Fill a bean pot one-third full of the beans, put in a one inch cube of salt pork, finish filling with beans, add salt, mustard, sugar or molasses and enough water to cover the beans.

3. 3

   Bake in a slow oven until tender adding more water if necessary.

Nutrition per serving

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.

Baked Beans Soak pea beans over night or longer in plenty of cold water, rinse with cold water, parboil, changing the water once or twice, until the skins of the beans are very tender. Fill a bean pot one-third full of the beans, put in a one inch cube of salt pork, finish filling with beans, add % t. salt, yk t. mustard, 1 t. sugar or 1 t. molasses and enough water to cover the beans

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