Homemade Baked Beans from Dried Beans

"Best baked beans I've ever had," said the chief gardener after eating beans that we grew (var. Kenearly Yellow Eyes) soaked overnight and baked in a sweet/savory sauce with bacon ends (compliments of Six Buckets Farm), molasses, onions and brown sugar. These beans take a little extra time but are easy and super tasty! Don't worry about the volume - you'll enjoy the leftovers!

We grew and dried these white beans. Pretty and delicious!

In a large saucepot, Soak beans overnight. Add 1/2 tsp salt, bring beans to a boil,
reduce heat and simmer for 1 1/4 hours.

Drain beans reserving liquid.

Place beans in a casserole. Add remaining ingredients.
Cover and bake in a 300 degree oven for 2 1/2 hours.

Sweet, savory, smoky. Amazing!

New England Baked Beans
Adapted from The Better Homes & Gardens New Cookbook (1987 edition)

1 lb dried beans (navy or great northern)
1/4 lb salt pork or bacon, chopped
1 large onion chopped
1/2 cup molasses
1/3 c packed brown sugar
1 tsp dried mustard
1/2 tsp salt
1/8 tsp pepper

Rinse beans. In a large heavy saucepot soak beans in 8 cups water overnight. Add 1/2 tsp salt to pot, bring to a boil, reduce heat and simmer 1 1/4 hours. Drain beans, reserving liquid. In a 2 1/2 quart casserole combine beans, pork or bacon and onions. Stir in 1 cup reserved liquid, molasses, brown sugar, mustard, salt and pepper. Cover and bake in a preheated 300 degree oven for 2 1/2 hours, stirring occasionally. Add more of the reserved liquid if necessary. Makes 6-8 servings.