THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

Back sometimes in the 1950’s a Women’s Group in Ripley, MS published one of these “Fund Raising” cookbooks. You know the type, recipes from several people, lots of sweets, and has a paper back. In it was a recipe for what I call Real Baked Beans. I have cooked this several times and have had success.

REAL BAKED BEANS

2 Cups (One Pound) Dried Navy Beans
4 to 6 Slices Bacon (Cut each slice into 4 or 5 pieces)
3 Tablespoons Catsup
3 Tablespoons Molasses
1 Teaspoon Dry Mustard
4 Tablespoons Brown Sugar
1 Teaspoon Salt
1 Cup Boiling Water

Wash and cover Beans with cold water. Let them soak overnight in the refrigerator. Drain and pour Beans into a 3 quart sauce pan. Cover with Water (do not add Salt at this time) and cook slowly for about 30 minutes or until their skins start to burst. Drain and place half of the Beans in a deep casserole dish. Add half of the Bacon and bury it in the beans. Add 1 Tablespoons Catsup, 1 Tablespoon Molasses, 1/2 Teaspoon Dry Mustard, 2 Tablespoons Brown Sugar, and 1/2 Teaspoon Salt. Add the other half of the Beans, and other ingredients, but his time Do Not the bury the Bacon, just lay it on top of the Beans. Add just enough boiling water to cover the beans. You may not need the whole a whole cup. Cover and cook in a 225° oven for 6 to 8 hours.

Notes: 1. It may be necessary to add a little more boiling water if the beans become too dry during the late stages of cooking.
2. The recipe can also be cooked in a crock pot. It should be cooked on the low setting for 7 or 8 hours.
3. To bury the bacon just push it down into the beans.

[Reluctant Gourmet]

Looks great. Thanks for posting.