We used the excuse of needing a “bean pot” for this recipe to buy a beautiful new 5.5-quart Dutch oven. Baked beans require two pots, an overnight step for preparation, and four hours to cook – but the result is worth the effort. The beans are even better the next day reheating, or as Jim prefers leftovers, cold.
Servings: 6 – 8 (1 cup each)
Fresh
1/2 lb. salt pork
Pantry
1 lb. beans: navy, pea, or kidney beans can be used
1/2 medium onion
1/3 cup molasses
1/2 cup ketchup
1 tsp. dry ground mustard
1/4 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper
Prepare beans
Cover beans with water in a large bowl and allow to soak at least 8 hours or overnight. After soaking, drain and rinse the beans. Place the beans in a large stock pot, cover with water, and bring to a boil. Boil uncovered for 10 minutes.
Add onion and salt port
Preheat the oven to 275-degrees F. Score the salt pork by cutting into the meat halfway in a cross-hatch pattern. Peel the half onion and place in a large Dutch oven with the salt pork. Drain the boiled beans and add to the Dutch oven – the “bean pot.” Add water slowly until there is just enough to cover the beans.
Add seasoning
Add the molasses, ground mustard, ground ginger, salt, and pepper to the bean pot. Stir contents to mix. Cover pot with lid and place in the pre-heated oven for 3 hours. Check the beans periodically and add water as needed to keep the beans moist but not flooded.
After baking, add ketchup
After 3 hours of baking, remove pot from oven and add ketchup and stir. Add water if necessary. Replace the cover and return bean pot to the oven for an additional 1-1/2 to 2 hours, checking water level periodically.
Serve
Remove the pot from the oven and serve warm.
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