Baked Beans

Here are two recipes for Baked Beans.
From two very different sources.

Look at the similarities, but see the differences also.

Both would work fine, and both, have probably been re-worked from someone else's recipe.

Check it out...which one sounds good to you?

B.D.

Baked Beans (recipe # 1)

1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard

Rinse beans.

Combine beans and water in a large saucepan or Dutch oven.
Cover heat to a boil; boil 2 minutes.
Remove from heat and let stand 1 hour or overnight.

Add salt, simmer partially covered 1 hour or until beans are tender.
Drain, reserving liquid.

Cut bacon into 1" pieces.
Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot.

Add 1 3/4 cup reserved liquid.
Bake, uncovered in 300 degree oven for 5 hours.
Add additional water if necessary.
Makes 12 (1/2 cup) servings.


Baked Beans (recipe # 2)

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 c. brown sugar
1/3 c. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 c. hot water

Long cooking develops the wonderful old-fashioned flavor.
Soak beans overnight in 6 cups water.

Parboil beans for 20 minutes.
Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.

Mix remaining ingredients with hot water.
Pour over top of beans. Top with remaining bacon ends.

Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.
Serves 8 to 10.

B.D.'s Note: The only thing they agree on is the 300 degree oven.
And the dry mustard.