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At last a baked bean recipe that which does not require store bought canned baked beans !
YAHOOOO!
I did make this recipe and it was very good as it is . But personally I wanted it to be richer in flavour and to suit my tastes I tweaked it in subsequent preparations . I used my own canned tomatoes ( a large can of stewed toms would do ) 30 ml of Keen's mustard powder and instead of molasses I used treacle instead. I was more than pleased and achieved the result I was looking for .
Thank you Kindly !
I found this recipe in an old recipe book from the 1940's when I was a young bride in the early 1970's. At the time, I thought, "wow this is ancient"! lol.
Well, after my disastrous first meatloaf (came out the size of a hockey puck lol), I forged ahead and gave this a try. How brave, but I finally succeeded!
This has never failed me yet. I hope you all enjoy this as much as I have.
While I realize that there are other, quicker ways to make baked beans, I truly prefer this one, as it allows the beans to just bake slowly and remain whole, whereas other, quicker methods of cooking tend to make the beans a bit mushier.
Be prepared to just hang around the house for the day, it's a long slow process, but soooo worth it!
Ingredientes
- 2 lb. dried navy beans
- 1 tsp. baking soda
- 1 medium onion, sliced
- 1 Tbsp. salt
- 4 tsp. cider vinegar
- 1 t. prepared mustard
- 1/2 cup brown sugar
- 3/4 cup molasses
- 1/4 cup ketchup
- 1/4 tsp. pepper
- 3/4 lb salt pork, sliced
Direcciones
- Wash beans, and pick through, discarding any that are discoloured or just plain yucky-looking. Cover with plenty of cold water (the beans will absorb water and swell) and soak overnight. Drain, cover with fresh cold water, add the soda and bring to the boil. Again, drain, rinse and cover with fresh cold water, and bring to the boil. Let cook 20 minutes or so, drain, but save the liquid this time. Measure all ingredients, except the salt pork, into the bottom of a bean pot or large casserole. Add the beans on top, pouring in enough of the bean liquor to cover. Lay slices of salt pork on top. Cover and bake in slow oven 250 degree F oven for about 9 - 10 hours, but DO NOT STIR. To distribute the other ingredients, gently lift the beans from around the sides, or just let them cook, as they will distribute themselves naturally. (Sometimes we just cannot resist mucking about with them, though, lol)
- Check periodically, adding more of the saved bean liquor if the beans appear to be getting too dry. When beans are tender, turn oven heat up to 325 degrees F, uncover and bake 1 hour longer to allow pork on top to become crisper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 10 servings | |
| Calories 686 | |
| Calories from Fat 259 | 38% |
| Total Fat 28.82g | 36% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1398mg | 58% |
| Potassium 1522mg | 43% |
| Total Carbs 87.3g | 23% |
| Dietary Fiber 22.4g | 75% |
| Sugars 30.02g | 20% |
| Protein 22.23g | 36% |
Evaluaciones
Comentarios
14 de Junio de 2011Heather, I LOVE that you tweaked to your tastes!! Way to go. To me, recipes are often just like any other information out there...take what you need and leave the rest. Good for you and thanks for sharing your ideas. I'm happy that you got the desired results. Take care!
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