New England Baked Beans


New England Baked Beans

Logging camps relied on baked beans as a nutritious dense, inexpensive food to feed their workers who labored deep in the woods for months at a time. The cooks would prepare the baked beans in a cast iron Dutch oven and bake them in bean hole in the ground just like the Native Americans did


1 pound dry packaged Navy beans
? 8 ounces sliced bacon, cubed
? 2 cups chopped onions
? 2 teaspoons minced garlic
? 1/3 cup unsulphured molasses
? 1/3 cup packed light brown sugar
? 2 teaspoons prepared mustard
? 1/2 teaspoon dry mustard
? 1/4 teaspoon ground allspice
? 2 bay leaves
? 2 teaspoons salt
? 1 teaspoon pepper


Procedures :
1. Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3-quart casserole.

2. Stir bacon and reamining ingredients into beans. Bake, covered, at 250F degrees for 1 hour; uncover and bake until desired thickness, 4-6 hours, stirring every hour.

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