Baked Navy Beans
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 cps navy beans
1/2 lb. salt pork
1 tsp salt
3 tbsp sugar
2 tbsp dry mustard
1/2 cp molasses
1 cp boiling water
1 - Wash beans.
2 - Look over.
3 - Drain.
4 - Soak beans overnight in water to cover.
5 - Next morning drain.
6 - Cover with fresh cold water.
7 - Bring to a boil.
8 - Reduce heat.
9 - Cover tightly and cook slowly about 30 minutes.
10 - Drain again.
11 - Start oven at moderately slow (300 degrees F.)
12 - Cut salt pork in half.
13 - Put one piece in bottom of bean pot or 2-quart casserole.
14 - Pour beans in; push other piece of pork into top of beans.
15 - Mix remaining ingredients.
16 - Pour over beans.
17 - Add a little more water to just cover beans.
18 - Cover bean pot or casserole tightly.
19 - Bake about 8 hours.
20 - Look at beans every hour.
21 - When baking time is nearly completed, remove cover and let top brown.
Makes 6 servings
For crusty top. when cover is removed to let beans brown, sprinkle
2 or 3 tbsp buttered crumbs and sugar on top.