Dad’s Baked Beans
Dad was bred, born, and raised in Maine (as was I), so he knew how to do it right.
(There really is no way to make *good* completely vegetarian baked beans. Sorry.)
- 1 lb of dry beans, Dad preferred kidney
Let these soak overnight, drain, pick out ones that don’t look right.
In small bowl mix:
- ¼ cup molasses
- 1 tsp salt
- A little black pepper
- ½ tsp dry mustard
- ½ tsp ground ginger
- 1/8 cup brown sugar, or more depending on how sweet you like it.
Place beans in Dutch oven or large pot that can go in the oven. Stir in spice mixture until beans are coated. Place on top:
- ¼ to 1/3 pounds of salted pork that has been slashed/scored across the top
Cover beans with boiling (!) water.
Place cover on pot and bake in 250 degree oven for 8 hours, checking periodically to replace the water so that the beans remain covered. DO NOT MIX! Toward the end, let the liquid cook down some. Beans should be “saucy” not “soupy”.
Best New England summer meal are these, brown bread, fresh corn on the cob, and fresh cole slaw. Yeah, we eat kinda sweet Down East.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
