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Baked Beans

Old-Fashioned Baked Beans

Slow-cooked baked beans - worth the trouble.
Prep Time 15 mins
Cook Time 6 hrs
Course Side Dish
Servings 8


  • 3 cups dried navy beans (about 1 1/2 lbs)
  • ¾ lb salt pork
  • 1 medium onion
  • ¼ cup light brown sugar
  • 2 tsp salt
  • 2 tsp dry mustard
  • 1 cup light molasses


  • Wash the beans the day before, discarding those that just won't do. Cover the beans with 2 quarts of cold water, cover, and refrigerate overnight.
  • The following day, drain the beans and place them in a 6 quart kettle.
  • Cover with 2 quarts of cold water.
  • Bring to a boil, and reduce heat.
  • Simmer, covered, for about 30 minutes.
  • Drain (but keep the liquid).
  • Preheat over to 300 degrees.
  • Trim the rind from the salt pork, and cut the pork almost all the way through at 1/2 inch spacing.
  • Place the onion in the bottom of a 4 quart bean pot or casserole dish.
  • Add the beans, and bury the pork, with the cut side down, into the center of the beans.
  • Heat that been liquid which you saved to boiling.
  • Combine the rest of the ingredients, and pour in 1 cup of the boiling bean liquid to blend ingredients.
  • Pour the mixture over the beans.
  • Add about 1 1/2 cups of boiling liquid, just enough to cover the beans.
  • Baked, covered, for 6 hours, stirring every hour or so to help the beans cook evenly.
  • If beans seem dry after stirring, just add a little boiling water.
  • If you like the top of the beans to brown, just remove the cover for the last 30 minutes or so of baking.
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