Sweet and just a bit savory, this summer cookout staple is sure to wow, from the backyard to the campground.
Food styled and photographed by Carla Witt Ford
Aunt Bev’s Baked Beans
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Sweet and just a bit savory, this summer cookout staple is sure to wow, from the backyard to the campground. Try them on that Beanie Weenie hot dog we mentioned.
Ingredients
- 2 pounds Maine soldier beans
- 1 medium onion optional
- ½ pound salt pork
- ¼ cup brown sugar
- 1 cup maple syrup
- 2 teaspoons dry mustard
- ½ teaspoon pepper dash of salt
Instructions
- Pick beans over and soak them overnight in cold water.
- In the morning, parboil beans until skins crack when you blow on them.
- If onion is used, dice and place in bottom of bean pot. Add parboiled beans.
- Cut through rind of salt pork to a depth of ½ inch and place on top of beans.
- Preheat oven to 300°.
- Mix sugar, syrup, mustard, pepper, and salt with 1 pint of boiling water. Pour over beans and pork. Add more boiling water to cover beans.
- Bake uncovered for 6 hours or more, checking periodically to add water as beans cook.
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