Cooks Country Baked Beans Ala Tina Recipes

Steps:

• *Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!

Steps:

• Soak the beans in cold water over night for best results.
• Cook the bacon or ham until done and drain off the fat.
• Drain the beans place in large casserole dish add 6 cups of cold water.
• Mix in the remaining ingredients and stir till everything is mixed well.
• Bake in oven at 350 covered for 4-5 hours, checking every hour.
• When the beans begin to look like they absorbed most of the liquids add the 2 more cups of water and continue baking until most of the added liquid is absorbed and beans are soft.
• Enjoy!