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Baked Beans

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Yield: Serves 6.

If practice does make perfect, then the baked beans that Hildur has made thousands of times must be nearing perfection. They are sweet, well-browned, and thick, and she always makes them with red kidney beans and Grandma's Molasses-"no other brand will do."

Ingredients:

  • 1 pound red kidney beans
  • 1 teaspoon salt
  • 1/3 cup sugar (granulated or brown)
  • 4 tablespoons catsup
  • 3 tablespoons Grandma's Molasses
  • 1 teaspoon dry mustard
  • 1 piece salt pork about 1-1/2-inch square, scored

Instructions:

Soak beans overnight in water to cover. In the morning, pour the water off, cover with fresh water, add the salt, and boil until beans are soft. Drain beans in a colander. Place beans in a bean pot or casserole, add water to cover, and add rest of ingredients, stirring well. Bake uncovered at 400 degrees F until beans are brown on top (about half an hour), then cover and bake at 350 degrees F about 2 hours longer.
Updated Wednesday, December 12th, 2007
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