Admittedly, this recipe takes forever to make! But that’s okay - it is totally worth it!
You could, of course, speed up the recipe by using canned beans, but I am not sure you would get the same results. As long as you plan ahead, you won’t be sorry with the results.
I soaked my beans, then boiled them the next day. They were still quite firm when the cooking process began. I think this was okay though, the beans were not mushy at the end of the full day of cooking.
The combination of seasonings, ketchup and molasses give you a very traditional baked bean flavor. I would add more salt though. We all added some at the dinner table.
I cooked the beans in the oven as the recipe called for, but if you didn’t want to leave your oven on all day, you could do this part in a crock pot.
I did have to add a bit of water around hour five. Really there was very little to do once you put the beans in the oven.
The beans were just the right amount of softness, the sauce was traditional and delicious.
BAKED BEANS
1 1/2 Cups Dried Beans
1/4 Cup Chopped Onion
2 Tablespoons Molasses
3 Tablespoons Ketchup
1 Tablespoon Dry Mustard
1 Teaspoon Salt
1/2 Cup Boiling Bean Water
1/2 Teaspoon Vinegar
1 Teaspoon Curry Powder
1 Tablespoon Worcestershire sauce
1/4 Pound Salt Pork, Sliced
Stock
Soak beans overnight. Cover with fresh water and bring to a boil. Simmer for 30 minutes or more until tender. Preheat oven to 250 degrees. Drain the beans, reserving the liquor. Add onions, molasses, ketchup, mustard, salt, bean water, vinegar, curry powder, and Worcestershire. Mix well with beans and then place in a greased baking dish. Top with sliced salt pork. Bake covered for 6 to 9 hours. If the beans become dry add a bit of stock. Uncover the beans for the last hour of cooking.
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