| TITLE |
BAKED BEANS #1 |
| HISTORY |
The
baked bean is a most honorable and ancient main dish of our ancestors both
french and english. Although Boston seems to be credited with baked beans,
I have to believe that the Acadians and French-Canadians equally enjoyed
baked beans. I'd love to hear from anyone who has any history of the baked
bean dish. But here is one of many recipes. This one is a typical Bean
Supper recipe which makes 5-6 servings. (If anyone would like the 'Bean
Supper' version of this recipe adapted to serve 36-40 people along with
the instructions on how to organize a Ham and Bean supper, let me know.
Rosemary and I for many years enjoyed putting on a Ham and Bean supper
for 400-500 hungry townspeople at our local parish.) |
| INGREDIENTS |
-
1 lb white
pea beans or yellow eye
-
1/2 lb salt
port
-
1 medium
onion
-
1 teaspoon
salt
-
1 teaspoon
dry mustard
-
6 tablespoons
brown sugar, light or dark
-
6 tablespoons
molasses (preferably Grandmother's brand)
-
1/4 cup
of syrup such as Log Cabin or Vermont maid
|
| PREPARATION |
Soak the
beans in cold water covered about six inches, either during the entire
day or overnight.
When ready
to bake, put peeled onions and pork that has been cut up in small pieces
in the bottom of the pot. (Note: Casserole dishes, bean pots or even aluminum
pans may be used. After beans are cooked, you may not store them in aluminum
pans.)
Drain with
clean water and boil the beans with 1/4 teaspoon of baking soda per pound
for approximately ten (10) minutes. While beans are boiling, there will
be a foam which accumulates on top. Just skim off the foam with a large
spoon and discard. Drain and put beans over pork and onions.
Put all
the other ingredients in a bowl. Mix and add about one quart of boiling
water. Mix well and pour over beans. Add enough boiling water to cover
beans 1/2".
Cover dish
with lid or foil sealing edges well. Bake at 250 degrees for approximately
7 hours. (You may bake at a higher 300 degree temperature for 6 hours.)
While baking,
check every two hours to make sure that the level of the liquid is not
below 1/2" from the top of the beans. If not, add more boiling water to
bring the liquid level to the top. Do not add more liquid for the final
two hours of cooking.
|