- 2 tspns dry mustard
- 1 tbspn salt
- 3 medium onions, quartered
- 1/4 cup packed brown sugar
- 1/4 cup molasses
- 2 tbspns vinegar or sweet pickle juice
- Dash of cinnamon
- Dash of cloves
- 1/4-lb piece of salt pork
Night before: Pick over beans; wash; place in large pot; cover with 3 cups water; soak 8 hours or overnight.
Early in day: To bean, add 2 cups water, mustard, 1/4 tspn pepper, and next 5 ingredients. Boil, covered, about 1 hour, or until skins wrinkle.
Preheat oven to 250 degrees. Cut salt pork at 1/2-inch intervals almost all the way through. Place in 2-quart bean pot; add hot beans and their liquid, covering the pork; sprinkle with pepper. Bake 6 hours, covered, or until tender.
When beans are tow-thirds baked, add about 3/4 cup water, or enough to just cover. Uncover last 1/2 hour. Makes 4 to 6 servings.
More "Lost" Bean RecipesBrown Derby Black Bean Pot with Ham (1950)
Vermont Baked Beans with Maple Sugar (1939)
(Origin - "Good Housekeeping All-time Favorite Recipes" published by the Heart Corporation, 1971.)