- 1 pound dried navy beans, pea beans, or yellow eye
- 1/2 cup chopped onion
- 1/2 cup molasses
- 1/2 teaspoon dry mustard
- 1/4 cup light brown sugar, packed
- 1 teaspoon salt
- 1/4 pound lean salt pork, diced
- Rinse beans and pick over.
- Place in a large bowl; add water to more than cover the beans (beans will expand).
- Let beans stand overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
- Cover and simmer for about 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them.
- Drain liquid into a small bowl and reserve for sauce and for cooking.
- Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar and salt; stir well. In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
- Pour molasses mixture over beans; add just enough more reserved bean liquid to cover beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
- Bake, covered, at 300° for 4 hours, checking occasionally - if beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer, or until baked beans are tender.
- Baked beans recipe serves 6 to 8
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||15 g|