Baked Navy Beans

Ingredients

• three pints of beans
• three-quarters of a pound of fat salt pork
• salt
• pepper
• one tablespoon of white sugar

Method

1. 1

   Put in a crock to soak overnight.

2. 2

   In the morning, put the beans in a granite soup kettle.

3. 3

   Pour over them the water in which they have been soaked and add warm water enough to come a little more than two inches above the beans.

4. 4

   After they have cooked an hour add three-quarters of a pound of fat salt pork.

5. 5

   Season with salt and pepper to taste and one tablespoon of white sugar.

6. 6

   Boil slowly and steadily five hours.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 95. The excerpt below is the record exactly as published.

Baked Navy Beans— Boston Baked Beans— Baked Beans with Tomato Sauce— Fresh Lima or Butter Beans— Dried Lima Beans — Lima Bean Croquettes— Stewed String Beans — Creamed String Beans— Creamed Peas — Canned Peas — Stewed Lentils— Lentil Cakes w BAKED NAVY BEANS ASH thoroughly. Put in a crock to soak overnight. Three pints of beans will make two average-sized bak- ing dishes of baked beans. In the morning put the beans in a granite soup kettle. Pour over them the water in which they have been soaked and add warm water enough to come a little more than two inches above the beans. After they have cooked an hour add three-quarters of a pound of fat salt pork. Season with salt and pepper to taste and one tablespoon of white sugar

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