Recipe#26280

Title: Baked Beans 24

rec.food.recipes archive 

Baked Beans
 
7 pounds dry beans; marrow, pinto, navy, pea, cranberry or a mixture
2 gallons water (can be stock)
3-5 pounds pork shoulder or butt (could be fat back, sausage, bacon)
2 cups molasses
1 cup sugar or to taste
1 can tomatoes (28oz)
1-2 pounds onions
 
bay leaf
garlic
cayenne
herbs
soy sauce
salt
mustard (dry or wet)
pepper
liquid smoke (just a little!)
 
Start with a really large oven pan.  A full depth 16x22 SS counter
pan with a cover is about right.
 
Cover tightly and leave overnight in a very slow oven. (250).  In
the morning, allow the beans to cool, take out the meat, bone it,
and cut it up appropriately. Put the beans and meat back in the
oven uncovered until hot through and the top is colored.
 
Correct the seasonings -If beans are too wet, throw in a handful
of rice to tighten them up.  Bread crumbs will do the same thing
but quicker.  Don't worry about the quantity as this keeps well in
the fridge and indeed improves with a few days storage.  If you
become bored with them after a few days, add some marmalade or
candied ginger.