From tranch@ibm.net Mon Jun 1 14:49:40 1998 Date: 27 May 1998 05:51:49 -0600 From: tranch Newsgroups: rec.food.recipes Subject: Collection (2) Baked Beans Followup-To: rec.food.recipes Baked Beans with Stewed Tomato and Brown Sugar Maple Baked Pork and Beans * Exported from MasterCook * Baked Beans with Stewed Tomato and Brown Sugar Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound navy beans -- soaked and drained 1 onion -- diced 2 1/2 cups stewed tomatoes 1 1/2 cups loosely packed brown sugar 1/4 pound salt pork Place beans and onion in a large saucepan and cover with cold water. Par boil for 1 hour until beans are tender but still firm. Drain, reserving liquid. Stir in tomatoes and brown sugar. Transfer bean mixture to a covered bean pot/ Slice salt pork 1/3 inch thick and place on top of beans. Add enough reserved bean liquid to just cover beans, cover and bake in a preheated 325 degree oven for 4 hours. Add more liquid, if necessary, to keep beans from drying out during baking. Uncover, raise temperature to 375 degrees and continue cooking an additional hour, adding liquid as necessary. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Baked Pork and Beans Recipe By : Cooking from a Country Kitchen - Susan Wyler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound 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 packed dark brown sugar 3 teaspoons Dijon mustard 1/4 teaspoon cayenne pepper 2 whole cloves 1 cup boiling water 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. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.