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1 pound dry Jacob's Cattle, Yellow Eye, or Soldier beans 1 teaspoon salt 2 tablespoons dry mustard 1/2 teaspoon powdered ginger 4 tablespoons blackstrap molasses 3/8 to 1/2 pound smoked bacon, cut in pieces Rinse and pick over beans. Soak overnight. Bring to a boil in same water, adding more water to cover, if needed. Simmer, covered, 1 to 2 hours until bean coats crack when blown on. Reserve cooking water, and mix with spices and molasses. Place 1/4 pound bacon in pot, then add beans and seasoned liquid. Add more water to cover beans. Put remaining bacon on top. Cover and bake at 250 degrees F. for 10 hours, adding water as necessary. Serves 6-8. (For leftover beans, mash two cups beans with a beaten egg. Shape into patties and roll in bread crumbs. Brown in hot fat or butter. Or, spread baked beans on bread and toast under broiler with tomato and bacon, or cheese and tomato.)

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