Place onions in skillet.
Add sugar, mustard, garlic powder, salt and vinegar.
Cook 20 minutes, covered.
Add onion mixture to beans and add bacon.
Pour into a 2-quart casserole.
Bake in moderate oven at 350\u00b0 for one hour.
Serves 12.
cans pork and beans or baked beans.
Stir beans into the sauteed
Soak beans over night or do a
Place onions (cut in rings) in skillet; add sugar, mustard, garlic powder, salt and vinegar.
Cook 20 minutes, covered.
Add onion mix to beans; add bacon (fried crisp, crumbled and drained). Pour into 3-quart casserole.
(Drain all beans except New England-style.)
Bake in moderate oven, 350\u00b0 for 1 hour.
Makes 12 servings.
Cover beans with water and soak overnight. In the morning, boil beans in same water until fork-tender (approximately 20 to 30 minutes). Drain and transfer beans to a crock-pot set on low. Cover beans with 4 to 5 slices of salt pork and a peeled medium onion (whole or cut in half). Mix together molasses, salt and dry mustard with boiling water and add to beans. Cover beans with liquid and keep covered throughout cooking time. Add boiling water if beans start to dry out. Continue to cook on low for 7 to 10 hours. Do not stir during cooking.
Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.
Soak 1 quart beans overnight in cold water to cover.
Place in bean pot in morning, adding molasses, mustard mixed with molasses and a little hot water.
Pour over beans.
Put salt pork in center of beans, well down into pot.
Cover with boiling water.
Bake slow all day, adding boiling water when necessary.
Brown bacon; drain and crumble.
Empty frying pan and put onions, brown sugar, dry mustard, salt, garlic powder and cider vinegar in skillet and simmer covered 20 minutes.
Season\twith
brown sugar, mustard, garlic powder, salt and vinegar.
Bake
at\tleast
one hour at 350\u00b0 or all day in crock-pot.
Saute in skillet the bacon and onion until onion is almost tender.
Remove from heat.
Stir in honey, mustard, salt and cayenne.
Layer half of beans in a 2-quart covered baking dish. Spoon half of honey mixture over beans.
Repeat layers.
Cover and bake at 325\u00b0 for 1 hour or until honey mixture is absorbed.
Makes 8 servings.
Simmer beans in 9 cups unsalted water for 30 minutes.
Allow to stand, covered, for 1 1/2 hours or until beans are softened. Drain and put in crock-pot.
Add remaining ingredients except bacon; mix well.
Place bacon strips on top.
Cover and cook on low 10 to 12 hours or on high 4 to 6 hours.
Stir occasionally.
Soak beans in a pan of water
Cook dry beans in water until softened (1 1/2 to 2 hours). Drain and put into crock-pot.
Add all remaining ingredients; mix well.
Cover and cook on low 10 to 12 hours or high 4 to 6 hours.
Pick over and wash beans.
Soak overnight in cold water (enough to cover).
Drain beans; combine with 6 cups water in pan. Bring to a boil and simmer 45 minutes until beans are firm tender.
Drain beans, reserving water.
Cut up pork.
Combine all ingredients in a 2-quart bowl.
Pour enough bean water to cover. Bake covered in slow oven (275\u00b0) for 3 hours.
Uncover; bake 2 hours more.
Stir beans occasionally and add water as needed. Serves 6.
Rinse beans; add to 2 quarts cold
Soak beans, onion and cut up salt pork overnight.
In the morning, parboil for about 1 hour.
Do not change liquid.
Put in covered 2-quart casserole dish and add all other ingredients.
Add water to cover beans totally.
Bake at 300\u00b0 for 30 to 60 minutes. Turn down to 220\u00b0 and bake 6 to 7 hours, adding water if necessary.
Beans should not be dry.
Liquid is very tasty.
Soak beans overnight.
Drain and pick out \"bad\" beans.
Boil the beans for 5 minutes with 1 tablespoon baking soda.
Drain again, then combine all ingredients in a crock-pot or slow cooker. Bake at 225\u00b0 to 250\u00b0 for 5 to 6 hours.
Wash beans and soak overnight.
Or, add to cold water and boil for two minutes, then soak for one hour.
Simmer beans (only) for 30 minutes.
Mix remaining ingredients and pour over beans.
Add water to cover.
Bake six hours at 250\u00b0 or use a crock-pot.
Soak
beans in water overnight.
Cook
slowly
in
same water until skins break.\tAdd salt,
brown
sugar,
molasses, mustard, Worcestershire
sauce, onion and catsup.
Put
beans into bean pot.
Wash salt pork; cut into 1-inch pieces.
Press into top of beans, leaving only rind exposed.
Cover
and bake at 275\u00b0 for 6 to 8 hours, adding water
as necessary.
Uncover during the last 30 minutes to brown.
Serves 6.
Soak beans overnight in water (8 to 12 hours).
Boil beans for approximately 30 minutes.
Drain and place in a large Pyrex bowl.