Recipe Archives->Preserving->Baked Beans

Pennsylvania Dutch baked beans:

Soak four quarts of small red beans overnight in fresh water.
drain, and put in a large roasting pan.

Add several small cans of tomato paste (I use homemade, about 1
1/2 cups).  Add 2 cups of apple cider vinegar.  Add 2 cups of brown
sugar.  Add 3/4 cup of blackstrap molasses.  Add 1 tsp. ground
cloves.  Blend a couple of cloves of garlic and 1 large onion and
add (use just enough water to blend), or add 1 Tblsp. powered onion
and 1 tsp powered garlic (do not use garlic salt).  Add sufficient
water to mix and have a little sauce.

Bake covered at 350 deg. F oven until all flavors are well blended,
about 2 hours.  Beans should be tender.  If it gets too dry it will
burn, add a little water if necessary.  When done, put in hot
sterilized canning jars and process in a boiling water bath for 15
minutes.

Variations:  add powdered mustard at 1 tsp per quart of beans, or
substitute catsup for tomato paste, or increase amount of ground
cloves, or add well done pork or beef shreds, or etc.

Printable version: baked-beans.txt.