Baked Pork and Beans

Ingredients

• one quart of dried beans
• half a pound of salt pork
• one tablespoonful of salt
• two of good molasses
• a teaspoonful of made mustard

Method

1. 1

   Pick over the beans and soak overnight in cold water.

2. 2

   Boil in cold water until tender, then drain.

3. 3

   Put beans in a pot, bury scored salt pork in them, cover with boiling water, stir in salt and molasses, cover, and bake slowly for at least five hours, renewing water if necessary.

4. 4

   Remove cover an hour before done to brown the pork.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 79. The excerpt below is the record exactly as published.

Baked Pork and Beans. Pick over one quart of dried beans, what is known as 158 MEATS. "navy beans" being the best, and soak over-night in plenty of cold water. Turn off the water in the morning, and put on to boil in cold water till tender, — at least one hour. An earthen pot is always best for this, as a shallow dish does not allow enough water to keep them from drying. Drain off the water. Put the beans in the pot. Take half a pound of salt pork, fat and lean together being best. Score the skin in small squares with a knife, and bury it, all but the surface of this rind, in the beans. Cover them completely with boiling water. Stir in one tablespoonful of salt, and two of good molasses. Cover, and bake slowly, — not less than five hours, — renewing the water if it bakes away. Take off the cover an hour before they are done, that the pork may brown a little. If pork is disliked, use a large spoonful of butter instead. Cold baked beans can be warmed in a frying-pan with a little water, and are -even better than at first, or they can be used in a soup as in directions given. A teaspoonful of made mustard

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