Baked Beans

Hurricane Irene is working its way through Vermont today so yesterday I decided to put my mom’s baked bean recipe on the menu for this evening.  I love these baked beans.  You can cook them on the stove top but I have this fabulous All-Clad slow cooker that does most of the work for me.  When it comes to comfort food, there’s nothing better than putting a meal together and not having to keep an eye on it. 

Cooking time for baked beans does vary depending on how fresh the beans are, etc.  In my slow cooker, I usually let them go for 6 to 7 hours on low.  I do stir them after about 4 to 5 hours so that the beans on the bottom don’t turn to mush.  The molasses goes in at the very end with an extra one-half hour of cooking time after its added. 

I serve them with brown bread and hot dogs (which aren’t terribly healthy, but tasty).   The days are getting shorter and I find myself craving these types of food more often.

2 lbs dried soldier beans

1 onion chopped into large chunks

½ lb salt pork

¼ cup ketchup

2 tsp dry mustard

1 ½ cup brown sugar

¾ cup maple syrup

½ - 2/3 cup molasses

Soak the beans overnight in cold water.  Parboil them with 1 tbsp baking soda until the skin cracks when blown upon.  Drain the beans.  Place the onion on the bottom of the pan and place the beans on top.   Mix the rest of the ingredients except for molasses and stir into beans.  Add enough water to cover the beans.  About ½ hour before serving, stir in the molasses.