Baked Beans

Baked Beans

Friday May 7

Since I was a girl at family gatherings someone always brought

baked beans. That was growing up in the midwest. Well,

I live on the east coast now and most people only know of whats

in the can. Here's the recipe I follow. Its from one of my amish

recipe books.

Marsha Adams New Recipes

from Quilt Country

The real ingredient to this recipe is the maple syrup.

You cannot substitute store bought pancake syrup.

Maple Baked Beans

Serves 4 to 6

1 pound or 2 cups of dried white navy beans

Liberal pinch of baking soda

1 cup maple syrup

2 teaspoons ground mustard

1/4 teaspoon ground black pepper

2 Tablespoons of Molasses

1/2 cup coarsely chopped onion

1/4 pound salt pork

Soak your beans overnight. Rinse in the morning.

Put in fresh water and place on the stove.

Then pour about a teaspoon of lemon juice into

the pot. Add any left over vegetables you may

have. I always keep any onion, celery, and

carrot ends. Never throw your scrap pieces out.

Do not add salt to the pot in the beginning process

of cooking. They should cook about an hour.

Preheat your oven to 350 degrees.

Place your cast iron pan in the oven to get it

hot. Then add some left over bacon grease to

the pan allow this to melt. Add your chopped

onion and allow the onions to soften a little bit.

Then, add your drained beans to the pan.

Mix together your molasses, syrup, mustard and

pepper. Combine with beans and onions stirring

only very gently. Put your salt pork on top and

pour enough liquid to cover beans. Cook covered,

for 6 to 8 hours. I have to tell you I usually only cook

mine for about 4 hours. Do not allow all the liquid

to evaporate though.

Enjoy.