Prep 30 mins
Cook 3 hrs 30 mins
Simple baked beans that taste like beans, not sauce. Although the recipe calls for white beans, I recommend you substitute any "nutty" tasting beans like yellow-eye or cranberry. Use filtered soft or bottled water for better flavor and faster cooking. You can reheat left-overs in the microwave with a little water, covered. Adapted from Richard Mann BEAN RECIPES at(www.suite101.com/article.cfm/bean_lovers/58243)
- Wash and pick over beans. Discard any stones, broken or misshaped beans. Do not soak beans.
- Put clean beans in a saucepan and cover with 2 inches cold water. Bring to a boil and simmer on low heat for 15 minutes.
- Add salt pork and submerge in the beans. Continue to cook on low until beans are firm to bite but not crunchy - about 90 minutes. Add more water if necessary to keep beans covered.
- Strain beans and reserve the bean liquid. Put the beans in a covered deep 6 cup casserole or bean pot.
- Mix 1 cup of the bean liquid (add water if necessary) with the salt, pepper and molasses. Stir into beans gently.
- Score the salt pork into a 1/2 inch grid down to the rind. Place into the beans with only the rind exposed.
- Bake at 325 degrees for 2 hours covered. The beans will absorb all the liquid, but will not dry out if covered. Cut the salt pork off the rind and mix with the beans (or not) to serve.