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2 lb Small white beans
2 Tbsp Baking soda
1 lg Yellow onion, chopped
1.5 lb Thick sliced bacon
0.75 c Dark molasses
10 Tbsp Granulated sugar
2.5 tsp Dry mustard
5 tsp Salt
0.75 tsp Black pepper. freshly ground
Brown sugar
=Soak beans overnight (8 to 12 hours) in ample water to keep beans covered.
Drain, fill pot with fresh water and baking soda. Cook over medium/high heat and simmer 15 to 20 minutes. Remove froth as it forms to prevent boil overs. Drain and thoroughly rinse beans in cool water.
Peel and coarsely chop onion. Place all the onion in the bottom of a 3 to 4 quart ceramic or ovenproof glass casserole. Cut the bacon strips into four equal lengths (approximately 2in long). Place half the bacon pieces over the onion in the casserole. Add the beans. Top beans with the remaining bacon pieces. Set aside.
Preheat over to 300 degrees. Mix the molasses, granulated sugar, mustard, salt, and pepper together. Add a little water to slightly thin mixture.
Pour over the beans and add 2 cups of water to the mixing bowl to clean the remaining mixture. Add this water to the beans. Add additional water to just cover the beans. Do not stir or mix the beans. Cover the casserole and place in 300 degree oven and bake for 5 to 6 hours. Stir the beans after the second hour and once every hour thereafter. Check the beans every hour.
If they seem dry, add a little water. Be careful not to add to much water.
When the beans are finished, test for taste and adjust seasonings. You may wish to add more salt or pepper. If you want sweeter beans gradually add brown sugar, by the tablespoon, to achieve desired taste.
2 Tbsp Baking soda
1 lg Yellow onion, chopped
1.5 lb Thick sliced bacon
0.75 c Dark molasses
10 Tbsp Granulated sugar
2.5 tsp Dry mustard
5 tsp Salt
0.75 tsp Black pepper. freshly ground
Brown sugar
=Soak beans overnight (8 to 12 hours) in ample water to keep beans covered.
Drain, fill pot with fresh water and baking soda. Cook over medium/high heat and simmer 15 to 20 minutes. Remove froth as it forms to prevent boil overs. Drain and thoroughly rinse beans in cool water.
Peel and coarsely chop onion. Place all the onion in the bottom of a 3 to 4 quart ceramic or ovenproof glass casserole. Cut the bacon strips into four equal lengths (approximately 2in long). Place half the bacon pieces over the onion in the casserole. Add the beans. Top beans with the remaining bacon pieces. Set aside.
Preheat over to 300 degrees. Mix the molasses, granulated sugar, mustard, salt, and pepper together. Add a little water to slightly thin mixture.
Pour over the beans and add 2 cups of water to the mixing bowl to clean the remaining mixture. Add this water to the beans. Add additional water to just cover the beans. Do not stir or mix the beans. Cover the casserole and place in 300 degree oven and bake for 5 to 6 hours. Stir the beans after the second hour and once every hour thereafter. Check the beans every hour.
If they seem dry, add a little water. Be careful not to add to much water.
When the beans are finished, test for taste and adjust seasonings. You may wish to add more salt or pepper. If you want sweeter beans gradually add brown sugar, by the tablespoon, to achieve desired taste.
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