Baked Beans Serves 4-6
1lb dry beans
5 cups water
2 tsp dry mustard
¼ tsp pepper
1 tsp salt
3 quartered, peeled medium onions
¼ C brown sugar
¼ C molasses
2 Tbl vinegar with a speck of cinnamon
¼ lb salt pork (may substitute ¼ C butter or ½ lb bacon)
Pick over the beans and rinse. Cover with 3 cups of water, soak overnight or for 8 hours. Then add 2 cups of water, mustard and next 6 ingredients. Cover, boil until skins wrinkle when a few of them are removed in a spoon and blown upon. Heat oven to 250 degrees. Cut through salt pork at ½ " intervals. Place in 2 quart beanpot. Cover with hot beans and their liquid. Sprinkle pepper generously on top. Cover, and bake in a slow oven of 250 degrees 6 to 8 hours or until tender. When approximately 2/3rd's done add about ¾ cup of water or enough to just cover the beans. Uncover during last ½ hour of baking.
Preparing Dry Beans for Recipes
Most recipes that require dried beans assume that the beans are already prepared to add to the recipe.
You will need the amount of dry beans that would be best suited for your recipe, cleaned and soaked overnight in water. You may leave them on the counter in a bowl, as they will not spoil.
In the morning remove any beans that float, and drain. Add fresh water and bring the beans to a boil in a pot. Reduce the heat and simmer uncovered for 2 to 3 hours until the beans are easily pierced with a fork. If more water is needed during this process only add hot water. When done, drain and add to your recipe.
If you wish to make refried beans you may put beans covered with water in a crockpot for the day on medium or high heat. Drain; add to skillet with sautéed onion, and spices of your choosing. Mash with a potato masher or spoon.
Light Red Kidney best suited for chili, soups, salads
Jacobs Cattle best suited for chili, soups, salads
Soldier best suited baked or refried
Yellow Eye best suited baked or refried
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