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My Mother's Cooking - Baked Beans and Pork Chops
Baked Beans with Pork Chops
My Mother's Cooking
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Baked Beans and Pork Chops
My mother had eight sisters and they were all good cooks. Three of them lived in a city about 60 miles away so we only saw them maybe once a year. When we went to visit them, we could never leave before we were served a large, home-cooked meal.
More often than not, the meal included a large pan full of baked beans that had been simmering all day while we were visiting. I don’t remember what we talked about, but I still recall the taste of those beans.
When my mother made her version of those baked beans, she usually made a large roasting pan full so that there would be leftovers for the next few days. I have cut her recipe in half. she would often add some seasoned pork chops or pork steak on top of the beans while they finished cooking. which mabe this a one-dish meal.
Soaking the Beans:
1 Lb. of Great Northern or Navy Beans
One Large Onion peeled and chopped
1 Cup of Dark Molasses
½ Cup of Ketchup
¼ Cup of Brown Sugar
¼ Cup of yellow Salad Mustard
½ Lb. of Thick Sliced Bacon cut into ½ inch strips
Salt and Pepper to Taste
- Rinse and sort the beans in a large pot. Add 8 cups of cold water and let them sit overnight.
- The next morning, drain and rinse the beans. Then add 6 cups of hot water and simmer until tender, about 1 ½ to 2 hours.
- Combine the ketchup, molasses, mustard, onions, bacon and brown sugar in a large saucepan and bring the mixture to a boil over moderate heat. Do not pre-cook the bacon, since it will cook completely during the baking process and the fat will provide a lot of flavor to the beans. I like to use bacon ends and pieces if I can find them since they are usually about 1/3 of the cost.
- Pour the drained, cooked beans into a large casserole dish or a roasting pan with a cover and pour the sauce mixture over them. Gently stir the contents to see that they are evenly mixed.
- Cover the pan and place it in a 300 F preheated oven. Bake for about 4 hours or until the beans are tender.
- 2. About once an hour, you should stir the beans with a large slotted spoon. If thebeans seem dry, add one or two cups of water.
- 3. After about two hours, you should taste them and add salt if you think that it is necessary.
- 4. At this point you can add some pork chops or pork steak to serve with the beans if you so desire. Simply salt and pepper the meat on both sides and lay them on top of the beans. After about an hour, you can turn them over to brown on the other side.
If you added pork chops, you already have the makings of a complete meal. Simply include a small salad or some pickles if you like. If you are into wine, I would recommend a dry white wine such as pinot grigio or chardonnay – nothing too fancy.
Classic Baked Beans
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