Dora wrote:
> Since there was a long thread about baked beans on another group, I
> thought I'd post my favourite, which I've happily posted once before.
>
> Kendall Stratton used to post a lot on rfc years ago. He went missing;
> I don't want to think why. Anyway, I really like this recipe (and have
> made it several times) taken from the RFC Cookbook published in 2002.
> Those proceeds went to Second Harvest for the benefit of the 9/11
> victims and their families, as many of us know.
>
>
> * Exported from MasterCook *
>
> Sweet and Smoky Baked Beans
>
> Recipe By :Kendall Stratton (K3)
>
> 2 1/2 cups navy beans
> 1 small onion -- peeled
> 1 chunk salt pork, about 1" cube
> 2 slices bacon -- chopped
> 2 tablespoons dark brown sugar
> 2 tablespoons dark molasses
> 2 tablespoons maple syrup
> 1 teaspoon salt
> 1 teaspoon dry mustard
> 1/2 teaspoon liquid smoke flavoring (optional)
>
> Method #1 - Cover dry beans and salt pork with cold water in a saucepan
> and bring to a boil. Remove from heat and let it sit for 20 minutes.
>
> Method #2 - Soak dried beans in cool water overnight. Add salt pork and
> bring to a boil the next morning.
>
> (that's the method I use - D.)
>
> Drain the beans and salt pork and add it to the bean pot. Add the
> remaining ingredients plus just enough water to cover the beans. Stir
> to mix all ingredients. Cover and bake at 250ºF. for six hours (Method
> #2) to 8 (Method #1) hours, stirring and adding water occasionally to
> keep beans covered. Remove cover for last 30 minutes to remove excess
> water and let the beans darken.
>
> Source:
> "RFC Cookbook 2002, page 34"
>
> Dora
>
Oh! Even though I have that cookbook, I am happy to see this
reminder. The recipe looks mighty good!
--
Jean B.