Baked Beans

Ingredients

• 4 cups beans
• 14 to 34 pound fat salt pork or bacon
• 1 teaspoon mustard
• 3 to 4 teaspoons salt
• 4 tablespoons molasses
• 14 teaspoon Blue Ribbon cayenne pepper
• | onion

Method

1. 1

   Pick over beans, soak overnight in cold water to cover.

2. 2

   Drain; add more water, about 2 quarts, and 0.125 teaspoon Blue Ribbon soda if beans are old.

3. 3

   Bring to a boil, then simmer until the skins are tender, 1 to 1.5 hours.

4. 4

   Drain.

5. 5

   Put in bean pot.

6. 6

   Pour boiling water over pork, then scrape rind and cut in strips; bury in top of beans, rind up and exposed.

7. 7

   Put the salt, molasses, etc., in a cup, add boiling water, stir well and pour over beans.

8. 8

   Add more boiling water to cover.

9. 9

   Bake in a slow oven 6 or 7 hours, removing cover during last hour.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 82. The excerpt below is the record exactly as published.

Baked Beans—4 cups beans, 14 to 34 pound fat salt pork or bacon, 1 teaspoon mustard, 3 to 4 teaspoons salt, 4 tablespoons molasses, 14 tea- spoon Blue Ribbon cayenne pepper, | onion

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