[Sca-cooks] Baked Beans

[A F Murphy]

And thank you, too!

Different recipes to try! Cool!

Anne

Stephanie Howe wrote:

>Maine Baked Beans
>
>4 qt. or larger bean pot
>
>2lbs. dried pea, northern, or white beans
>(IMO, best variety is one available in Maine: "yellow eye" or somelike.
>Looks like a pinto bean, but the spots are yellow rather than brown. -O.)
>1lb. salt pork, cubed and briefly boiled.
>3 medium onions, quartered.
>1 1/2 teaspoon dry mustard
>1/2 Cup Molasses
>1/2 Cup Maple Syrup
>2 Tablespoons salt
>3/4 Cup Dark Brown Sugar
>1 Cup Heavy (or Light) Cream
>(Ground Pepper to taste- optional)
>
>Soak the beans overnight.  In the morning, boil 20 minutes.  Drain,
>reserving the liquid.  Place beans in the pot, layering with onions and salt
>pork.
>Add to the reserved bean liquor:  mustard, salt, (pepper) molasses, brown
>sugar, and maple syrup.  Boil for 2 minutes.
>Cover beans with liquor, but do not fill the pot, as it will boil over.
>Bake in a slow oven at 300F. for 10 hours.  Add reserved liquor or water
>throughout the day as needed.  The pot can be uncovered in the oven for the
>last hour or two if necessary.  In the last hour, pour cream over the top.
>
>
>I'm planning on trying panela (aka Piloncillo)- Mexican cone sugar- in my
>next pot.  I expect it'll be very similar in taste to Colonial or even
>earlier crude cane sugars.
>
>Olga
>
>
>
>
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