Eddy’s New England Baked Beans

Chef’s Note

“This is my Dad’s recipe he handed down to me along with a bean pot and big wooden spoon.”






1 pot of beans




  • 1 lbnavy beans
  • 6 ouncessalt pork
  • 1 smallyellow onion
  • 2 tablespoonsmolasses
  • 14 teaspoonground black pepper
  • 1 gallonwater
  • 12 teaspoondry mustard
  • Directions

  • Pick over the beans, rinse then soak them overnight in a big pot of water.
  • Drain then boil the beans with fresh water for 1 and 1/2 hours till soft, drain again.
  • Remove the skin from the salt pork, and cut into 1 inch cubes.
  • Cut the onion into quarters.
  • Arrange some of the salt pork and onion in bottom of bean pot.
  • Add beans, then another layer of onion and pork.
  • Add the molasses, pepper and mustard.
  • Top with fresh water to rim of pot.
  • Cover and bake at 350 F (176 C) for 2 and 1/2 hours.
  • Keep an eye on water levels, you may need to adjust by taking the lid off or adding more hot water.
  • Don’t have a bean pot? Get one! I’m joking, you can also use a Dutch Oven, or do it on the stove-top. Stove-top is tricky, you need to stir a lot and frequently.
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