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Baked Beans and Brown Bread Recipe

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This recipe for Baked Beans and Brown Bread, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Soak 2 cups dried red beans overnight.
In the morning, boil water in pan, adding beans and ½ teaspoon soda to boiling water. Cook 30 minutes.
Drain and fill bean pot, alternating layers of beans with 1 pound salt pork cut in 1x2" pieces.
Be sure top layer is beans.

Mix together in 1 cup boiling water:
1 Teaspoon Salt
½ Teaspoon French’s Prepared Mustard
½ Cup Molasses
3 Tablespoons Maple Syrup
Pour over beans, and add enough water to cover beans

Directions:
Directions:
Bake 6 hours in 300º oven. Cover pot for first hour, and uncover after that.
Add water as needed, but not too much liquid at last.

Personal Notes:
Personal Notes:
This is Vi Graves’s recipe from Dillon, Montana. I remember as just a kid in the late 40's and early 50's Mom used to cook baked beans in her old bean pot and brown bread in an old Hills Brothers Coffee tin. It was a special treat. It fascinated me as a child to watch the slab of butter melt on the hot brown bread wondering how that could be taking place. Then, forgetting about the miracle, I would pour warm maple syrup over the brown bread cut about 1 1/4 inch thick and enjoy. Leftover beans seemed to be better than the first night’s dinner which were top of the line.

 

 

 

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