Tuesday, July 6, 2010

Annice's Baked Beans

A treasured recipe from a treasure in Vermont.

1 lb. navy (white) beans
1/4 cup baking soda (bicarbonate)
Chunk of salt pork, to taste
1 cup sugar (white or brown)
1 tsp. dried mustard
salt and pepper

Rinse and sort beans. Cover with cold water and add baking soda. Bring to a boil and cook 5 minutes. Drain and rinse beans. Cover again with cold water, at least one inch above the breans. Add salt pork, gored; and bring to a boil. Simmer very low for 2 hours, till beans are very soft.

Remove from heat and remove the chunk of salt pork. Stir in the sugar, mustard, salt and pepper. Place the beans in a large baking pan, slice the salt pork, and arrange the slices on the beans. Add some water if necessary to bring the liquid well over the beans. Bake uncovered for 2 hours or more, till water is absorbed to desired level.

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