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Some Serious Baked Beans

2

lbs. dry white navy beans, cooked until tender but not mushy (10 – 12 cups)

1

very large white onion, (or 2 medium ones), finely diced

8

oz.

salt pork, cut into 3/4-in. cubes

6

oz.

smoky bacon, very finely diced

1 1/4

c.

molasses

1/2

c.

packed dark brown sugar

2

tbsp.

Worcestershire sauce

1

c.

cider vinegar

1

heaping tbsp. dry mustard

2

tsp.

cayenne powder

5

tsp.

coarse kosher salt

1

tsp.

freshly ground black pepper

1

In the crock of a large (5 – 6 qt.) slow-cooker, combine all of the ingredients except for the beans, and stir well to combine. Slowly and carefully mix in the beans, then add water to come just to the level of the beans. Put the lid on, set the cooker to low, and cook for 8 – 10 hours, stirring from time to time, until the liquid is thickened to your preference. Adjust seasonings to taste.

2

Alternatively, use a bean pot (halve the recipe) and cook in a 225°(F) oven for 10 – 12 hours, adding water if necessary to keep the beans from drying out.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (29.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1721.61

Calories From Fat (0%)

4.1

% Daily Value

Total Fat 0.49g

<1%

Saturated Fat 0.11g

<1%

Cholesterol 0mg

0%

Sodium 9932.23mg

414%

Potassium 6787.78mg

194%

Total Carbohydrates 432.88g

144%

Fiber 0.53g

2%

Sugar 425.86g

 

Protein 0.35g

<1%

Tips

* Any dried bean will do, I suppose, but I prefer and recommend a small light-colored bean. I used generic organic navy beans this time, but I made these last year with Ranch Gordo’s Yellow Indian Woman beans (currently sold out, I'm sorry to say) and they were about as good as it gets. * When you buy salt pork, look for the slab that has the highest ratio of pink meat to fat. I’ve yet to find a source for organic and/or humane salt pork, and had to buy Hormel. Might just be time to learn me how to make my own (Pig Fat Follies, The Revival?). * I cook with coarse kosher salt (Diamond brand). If you use a finer-grained salt, cut the quantity in half. You can always add more at the end if it needs it. * The longer you cook them, the more the beans will break down and the thicker, more concentrated the ‘sauce’ will be.