Vermont Baked Beans

Ingredients

• one qt. of navy beans
• one level tsp. of soda
• 1 lb. salt port
• 1 tbsp. molasses
• 1 tbsp. of mustard
• (1 tsp. of salt)

Method

1. 1

   Boil beans with soda until skins crack.

2. 2

   Drain and cover with boiling water.

3. 3

   Bake with salt pork, molasses, mustard, and water for 8 hours or more, adding boiling water as needed.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 36. The excerpt below is the record exactly as published.

VERMONT BAKED BEANS Put one qt. of navy beans to boil in plenty of water with one level tsp. of soda. Boil until skin will crack open when blown upon. Drain and cover again with boiling water. Boil 5 or 10 minutes, not long enough for beans to fall apart. Put 1 lb. salt port (or fresh pork and 1 tsp. of salt), in baking dish, (bean pot is best), Add beans, tbsp. molasses, (thick syrup may be perf erred), and 1 tbsp. of mustard

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