Top Review by Riverside Len
Easy and very good, you just need to have enough time to allow for the slow cook in the oven. I didn't have salt pork so I used a half pound of bacon that I browned lightly in the bean pot, I drained the fat and returned 2 tablespoons of it to the pot. I also used a bit more ketchup, 2/3 of a cup. I used 2 cups of boiling water from the start and added more after about 5 hours of baking and some more again later. My beans came out very tasty and tender. This will be my baked bean recipe from now on.
- 1 lb navy beans, soaked and drained
- 12 ounces salt pork
- 2 large white onions, finely diced
- 1⁄2 cup ketchup
- 1⁄3 cup pure maple syrup
- 1⁄4 cup dark brown sugar, packed
- 3 teaspoons Dijon mustard
- 1⁄4 teaspoon cayenne pepper
- 2 whole cloves
- 1 cup boiling water
Directions See How It's Made
- Preheat oven to 250 degrees.
- Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch.
- Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
- Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
- Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.