Post by JustJohn or JJ on May 2, 2015 10:29:03 GMT -7
Last night we had a typical New Englad Baked Bean dinner. Normally we have it on Saturday eve but today we are going over to my daughters house so Friday night it was.
Darn good beans to. As usual we used soldier beans. To me these taste the best. Some people don't care for them as they are larger.
greenthumbfarms.com/wp-content/uploads/2010/04/soldier-beans.jpg
Preparing the beans is critical. Cover beans with water 2 to 3" above the level and soak overnight. Next morning make sure beans are covered in water and bring to a boil. Skim the white foam off the top as it forms. Boil beans until the outer skin peels back when blown on in a spoon. Once that is achieved the beans are ready to be placed in a crock pot or other device you may have for baking beans. Prior to doing this pour about 1/2 jar of molasses, several tablespoons of sugar, onion, two table spoons of dry mustard and salt pork in bottom of the crock pot.
The secret is to combine salt pork, one onion, molasses, brown sugar and dry mustard in the right combination.
Now pour the beans and liquid into the pot. Make sure the liquid level covers the beans. Set the crock pot into a 325o oven and let it cook for about six to seven hours. Check after a while to make sure the liquid level covers the beans. Add water if it doesn't.
Everyone has a different taste so adjust the molasses or sugar as needed. I like mine a bit on the molasses side so I usually add a bit more.
Now you grill a good dozen hotdogs and place on the table, bring out a bowl of cottage cheese, place just baked biscuits and butter on the table and you have a meal fit for a proletariat king.
Here's an image of the crock pots that I use. I have a smaller one and larger one. The larger one I use for the soldier beans as they occupy more volume.
Darn good beans to. As usual we used soldier beans. To me these taste the best. Some people don't care for them as they are larger.
greenthumbfarms.com/wp-content/uploads/2010/04/soldier-beans.jpg
Preparing the beans is critical. Cover beans with water 2 to 3" above the level and soak overnight. Next morning make sure beans are covered in water and bring to a boil. Skim the white foam off the top as it forms. Boil beans until the outer skin peels back when blown on in a spoon. Once that is achieved the beans are ready to be placed in a crock pot or other device you may have for baking beans. Prior to doing this pour about 1/2 jar of molasses, several tablespoons of sugar, onion, two table spoons of dry mustard and salt pork in bottom of the crock pot.
The secret is to combine salt pork, one onion, molasses, brown sugar and dry mustard in the right combination.
Now pour the beans and liquid into the pot. Make sure the liquid level covers the beans. Set the crock pot into a 325o oven and let it cook for about six to seven hours. Check after a while to make sure the liquid level covers the beans. Add water if it doesn't.
Everyone has a different taste so adjust the molasses or sugar as needed. I like mine a bit on the molasses side so I usually add a bit more.
Now you grill a good dozen hotdogs and place on the table, bring out a bowl of cottage cheese, place just baked biscuits and butter on the table and you have a meal fit for a proletariat king.
Here's an image of the crock pots that I use. I have a smaller one and larger one. The larger one I use for the soldier beans as they occupy more volume.
