Pioneer
Baked Beans
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Classic New Brunswick baked beans — soaked overnight, pre-simmered, layered with scored salt pork, and slow-baked with molasses and mustard for six to seven hours until richly caramelized. Served with steamed brown bread.
Ingredients
- About 2 cups dried beans
- About ½ pound salt pork, rind scored
- 4 tablespoons molasses
- A little mustard
- A little salt
- Hot water to cover
Instructions
- Soak the beans overnight in cold water.
- In the morning, drain and add a quart of fresh water. Simmer for ¾ of an hour or until beans begin to soften. Drain again.
- Score or cut the rind of the salt pork and put half of it in the bottom of a bean crock. Add the beans.
- Mix the molasses, mustard, salt, and a little hot water and pour over the beans — add enough hot water to cover.
- Put the remaining salt pork on top, cover the crock, and cook in a slow oven for 6 to 7 hours.
- Keep the lid on until the last hour of cooking, then take it off and allow the beans and pork on top to brown.