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July 21, 2001

Summetime, and the picnics are many...
Okay, okay, when I began this site I promised quick, no-fuss, delicious ways to
prepare all kinds of things. But anyone who loves baked beans - 
or loves someone who loves baked beans - should try making them from scratch at least once. 
No, it's not a quick process and it does involve a bit of fussing - but the result 
is definitely delicious. So, without further ado I invite you to try the following recipe. 
Grab your Pilgrim hat and your apron and spend a little time on 
Maple-Baked Pork & Beans.
You won't regret it.




Maple-Baked Pork & Beans

1 lb. navy beans, soaked and drained
12 oz. salt pork
2 large white onions, chopped fine
1/2 cup ketchup
1/3 cup pure maple syrup
1/4 cup packed dark brown sugar
3 tsp. spicy mustard
1/4 tsp. cayenne pepper
2 whole cloves
1 cup boiling water

Preheat oven to 250 degrees.    

Place beans in a large bean pot or flameproof casserole. 

Cut the rind off the salt pork in one piece, leaving 1/2" of fat
attached; reserve. 
Cut remaining salt pork into strips about 1 1/2" X 3/4" X 3/8". 
Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.    

Combine salt pork strips and all remaining ingredients, except the reserved rind, to bean pot and mix well to combine.
Lay the reserved pork rind on top, cover tightly and bake 3 hours.    

Remove rind, re-cover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce.    
Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.


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Until next time, see you around the galaxy.



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