Baked Navy Beans

Ingredients

• 1 cup dry beans
• 1 tsp baking soda
• 1 pt of water
• 1 tsp of salt
• 2 tsp molasses
• small cubes of salt pork

Method

1. 1

   Weigh and measure dry beans.

2. 2

   Soak overnight in cold water.

3. 3

   Drain.

4. 4

   Cover with cold water to which has been added some baking soda.

5. 5

   Heat slowly and cook until the skins begin to burst.

6. 6

   Pour off water.

7. 7

   Add salt and molasses for each cup of dry beans used.

8. 8

   Mix well, place in bean jar, put small cubes of salt pork on top, cover with water.

9. 9

   Bake slowly for 6 to 8 hours.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 28. The excerpt below is the record exactly as published.

Baked Navy Beans. Weigh and measure dry beans. Soak over night in cold water. Drain. Cover with cold water to which has been added some baking soda (J tsp to 1 pt of water). Heat slowly and cook until the skins begin to burst. Pour off water. Add J tsp of salt and 2 tsp molasses for each cup of dry beans used. Mix well, place in bean jar, put small cubes of salt pork

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