Lake Monomomac baked beans

 

Lake Monomonac baked beans

This is an old recipe from a Yankee magazine. The beans are old fashioned and delicious! I make them on a cold winter's day when the low heat from the oven helps to keep my home cozy and warm. I also bring them along when we go to our annual family camping trip and keep them on the edge of the fire all day. I serve them with cornbread. All day your family will be telling you that something smells delicious and though it will seem like you slaved over a hot stove all day all you really have to do is a bit of stirring once in a while...maybe add more water if they get too dry.

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2 lbs yellow eye beans

3/4 pound of salt pork

2 onions, sliced

1/4 cup parsley

1/2 tsp dried thyme

2 1/2 tsp powdered mustard

1/2 cup brown sugar

1 tsp ginger

1 tsp baking soda

1 1/2 tsp salt

pepper

1/2 cup molasses

boiling water

Soak the beans overnight in water. Bring to a boil in same water, simmer gently till tender, 2 - 2 1/2 hours. Drain, reserve liquid. Cut salt pork in half, score both halves. Spread a layer of beans in a 4 quart pot and put 1/2 salt pork in. Mix onion, parsley, and thyme and spoon some over the beans. Mix mustard, sugar, ginger, soda, salt, pepper and molasses and add some of this mixture over the onions. Repeat layers till gone ending with beans. Add reserved cooking liquid and enough boiling water to cover beans. Place remaining salt pork on top of beans. Cook, covered for 6-8 hours at 275 degrees. Uncover for the last 1/2 hour of cooking. 

Serves 12 - 14

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