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7 Responses to Grampa’s Baked Beans

  1. arnold kennett December 6, 2005 at 11:12 pm #

    I baked these beans for a church supper and they loved them. Now when I bake them I make sure to leave some at home so I can taste them. My wife never liked beans that much but she requests these.

  2. Anna Johnston July 22, 2008 at 12:46 am #

    This is so close to what my father made but he added a bay leaf, no ketchup or sugar and baked it with the cover a bit off in a low oven for about two-three hours, adding water from the soaked beans only as needed. He was famous for them! It’s French-Canadian.

  3. arnold kennett September 22, 2013 at 8:50 am #

    That sound delicious. My dad was from Montgomery Center VT. His dad came down from Canada and settled in Vermont. My Mom was from Sharon VT. They both had a little different recipe. thank you for you verision . I will try it.

  4. James Steele February 27, 2014 at 1:59 pm #

    This recipe sounds great and I’d like to try it. I’m unfamiliar, however, with “scouring” salt pork. What does that mean, exactly? I searched the Internet to no avail…

    • Aimee Seavey February 27, 2014 at 2:24 pm #

      Hi James. This recipe was submitted by a reader and has not been tested by Yankee, but I believe it’s meant to say “scored” salt pork, which is when you cut through the fat in the pork but leave the rind intact. Thanks!

      • James Steele February 27, 2014 at 3:03 pm #

        Thanks a million, Aimee. That’s what I thought, but wanted to see if there was any other advice out there. I really appreciate your fast response!!

        • Aimee Seavey February 27, 2014 at 4:34 pm #

          My pleasure! Happy bean baking! :)

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