Traditional Baked Beans

Cooking Instructions

Drain the beans. Cover with 2 quarts of cold water. Simmer until the beans are tender - about 45 minutes to an hour. Drain. Put the salt pork in a bean pot. Cover with the beans. Add the molasses, pepper and salt. Cover with water. Put a piece of foil over the pot and then place the lid on top. Place in a slow oven - 250 and cook for 5 - 6 hours. Check the water level every so often and add more water if necessary.

Leftover beans reheat very nicely to eat on their own or for a baked bean sandwich. Or make a delicious Baked Bean Soup: Thin out leftover baked beans with water (1 quart water to 2 cups beans) and cook until a mush. Puree in food processor if you want a smoother texture.

Wine Pairing(s)

Simon Gilbert Chardonnay

Forstmeister Geltz-Zilliken Riesling Auslese 'Saarburger Rausch'

J J Christoffel Riesling Spätlese "Erdener Treppchen"

Reichsgraf Von Kesselstatt Riesling Spatlese 'Scharzhofberger'

Rosemount Chardonnay

Hoffmann Simon Riesling Spätlese 'Piesporter Goldtropfchen'

Wwe. Dr. H. Thanisch 'Bernkasteler Badstube' Riesling Spätlese

Stonehaven Chardonnay

St. Christopher Riesling Kabinett

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'