Baked Beans

Ingredients

• 1 pint dried beans
• 1/2 teaspoon salt
• 1^ pound salt pork
• 1 cup water
• 1 tablespoon molasses
• Dash of pepper

Method

1. 1

   Soak the beans overnight, adding a little soda to the water.

2. 2

   In the morning, cook them gently until the skins begin to break; then drain off the water, saving one cup.

3. 3

   Empty the beans into a baking dish; bury the pork in them, rind side up, and pour over the saved cup of water mixed with salt, pepper, and molasses.

4. 4

   Cover and bake in a slow oven for four or five hours.

5. 5

   Serve with Boston brown bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 52. The excerpt below is the record exactly as published.

BAKED BEANS 1 pint dried beans V2 teaspoon salt l^ pound salt pork Dash of pepper 1 cup water 1 tablespoon molasses Soak the beans over night, adding a little soda to the water. In the morning cook them gently until the skins begin to break; then drain off the water, saving one cup. Empty the beans into a baking dish; bury the pork in them, rind side up, and pour over them the cup of water saved, into which has been stirred the salt, pepper and molasses. If desired, a little mustard or onion or more molasses may be added. Cover the beans and let them bake in a slow oven for four or five hours. Serve with Boston brown bread. PUREE OF DRIED BEANS 1 pint beans 1/2 teaspoon salt

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