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NYE'06--Terry Lasky, Brad Nadalin, Dianne Stender & Barry


This recipe for HOMEMADE BAKED BEANS & PORK, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 cups navy beans
1 1/2 lbs. of slab bacon (large piece of unsliced bacon)
2 onions, sliced
1 Tbsp dry mustard
2 cups brown sugar
1 cup molasses
1 Tbsp salt
1/2 Tbsp freshly ground black pepper
1 tsp ground ginger

Rinse the beans and pick through them for any that are hard.
Put into a large bowl and cover the beans with cold water and let soak for 12 hours. Check them occasionally as you may have to add more water; make sure beans are covered with water for the full 12 hour period.

Transfer beans and the water to a large pot and bring to a boil; simmer for 1 hour.

Preheat oven to 325 F.

Cut the bacon in large chunks and put half of them in the bottom of a bean pot or large, heavy casserole.
Layer the onion slices on the bottom of the pot on top of the bacon.
Mix together the brown sugar, molasses, dry mustard, salt, pepper and ginger. Spread this mixture on top of the onions.
Spoon the beans on top of this and then pour the warm water on top of the whole dish (make sure beans are covered with liquid, if not, add more water).
Put the other half of the chunks of bacon on top.

Cover the pot and place in the preheated oven and bake for 5 to 6 hours.
Open the pot for the last hour of cooking; remove 1 cup of the beans and mash them. Add them back to the pot and mix through. Add water if the beans are dry.

Personal Notes:
Personal Notes:

These are delicious and all you need is planning and time.




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