Baked Beans – a NE/Maine Tradition

Directions

• In a large pot bring the beans, salt and 2 qts. of water to a boil – boil for 2 minutes.
• Remove from the heat and let stand for about 1 hour. An alternate method (my preferred) is to soak the beans in water the night before, rinse and drain.
• In a separate pan cook the bacon until just crisp adding the onions until just soft. Crumble or cut up the bacon then add 1/2 cup of water to the bacon/onions along with the mustard, salt and pepper.
• Place the beans in a Dutch oven, baking dish or bean pot. Add the bacon/onion mixture making sure to add the liquid and fat from the pan as well to the beans. Add the molasses and brown sugar. Stir.
• Add enough water to just cover the beans by 1″. Stir to blend all.
• Place in a 325ºF heated oven and bake for 3-5 hours depending on desired doneness of beans. Check beans after the first hour to add more liquid if needed and to stir. Beans will be tender when done with a thick sauce.
• Some variations: 1 cup ketchup; a whole apple; garlic; salt port; worcestershire sauce; balsamic vinegar (about 2 tbsp); chili powder; a halved onion rather than chopped added directly to pot.