Grammy Carl's Rule For Baked Beans

1. 1

   Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.

2. 2

   The next day, dice half the salt pork and leave the other half in 1 piece.

3. 3

   Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart.

4. 4

   Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours.

5. 5

   Drain the beans, reserving 2 cups cooking liquid.

6. 6

   Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes.

7. 7

   Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans.

8. 8

   If necessary, add more water to cover the beans.

9. 9

   Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours.

10. 10

    When finished, season with some salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.