GI Baked Beans |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
2 pounds yellow-eye or pea beans; 3/4 pound salt pork, rind removed; 2 large onions; 3/4 cup dark brown sugar; 2/3 cup molasses; 2 Tablespoons dry mustard; 2 teaspoons seasoned salt; 1/3 cup Worcestershire sauce. Soak beans overnight in enough cold water to cover by two inches. If necessary add enough water in the morning to bring the cover level up two inches. Cover and bring to a boil for 30 minutes. Drain, reserving cooking liquid. Finely dice salt pork and place half in the bottom of a large baking pan. Halve and cut onions in thin wedges and spread half over the salt pork. Then spread with half of the beans. Repeat the layers of onions and spread other half of the beans. Sprinkle with remaining salt pork. Thoroughly mix the rest of the ingredients with the reserved bean liquid and pour in to pan. Cover tightly with foil and bake in a 300 degree oven for four hours. Check after the first two hours and again every 45 minutes, and if necessary add some HOT water. Uncover and bake for 30 minutes without stirring or adding more water. Cook all as listed in the recipe as they freeze well. |
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