Difference between revisions of "Baked Beans"
(Created page with "From the kitchen of: Dawn Corbin<br> 1 lb. dry beans, Marrow, Northern, or Navy<br> 2 Qts. water<br> 1 onion, chopped<br> 1/4 lb. ham or ham bone w/ meat<br> 3/4 c. molasses<...") |
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From the kitchen of: Dawn Corbin<br> | From the kitchen of: Dawn Corbin<br> | ||
Latest revision as of 18:30, 23 August 2015
← vegetable dishes
From the kitchen of: Dawn Corbin
1 lb. dry beans, Marrow, Northern, or Navy
2 Qts. water
1 onion, chopped
1/4 lb. ham or ham bone w/ meat
3/4 c. molasses
1 tsp. salt
1 tsp. dry mustard
1/2 can tomato paste
1/4 tsp. baking soda
Rinse and sort beans. Bring beans to boil in water, remove from heat, cover for 1 hour. Return to heat, bring to boil, add ham bone at this time. Simmer for 1 hour. Remove bone, pull meat from bone cut up if needed. Put meat back into beans. Drain liquid, but save in case beans get too dry. Turn beans into 2½ quart baking dish. Add the rest of ingredients at this time. Cover and Bake at 300° F for 3 to 4 hours. Check beans occasionally to see if they are too dry, if they are add reserved liquid. Beans should stay somewhat moist. For doneness, check to see if they are tender. Should be coated with syrup-like liquid when done.
