- Joined
- Nov 26, 2016
- Location
- central NC
Baked beans show up in 1833 in the Frugal Housewife. There is no recipe title. It is simply labeled Beans and Peas. Beans and peas were both shelled and dried for use after the garden season and the cooking methods were the same for both. They could be boiled until soft, or parboiled and baked. When baked, pork was added to the beans or peas and they were baked slowly, three to four hours. According to the Frugal Housewife, "A pound of pork is quite enough for a quart of beans, and that is a large dinner for a common family."
Well Southerners have always liked to put their special spin on recipes so here is one for Southern Baked Beans that is said to date back to the 1850s. And yes it is somewhat ironic that this Southern recipe calls for Great Northern Beans!
Southern Baked Beans
1 tablespoon vegetable oil
½ pound salt pork (side meat, fatback, or pork belly), chopped into small cubes
1 large white onion, peeled and diced (about 2½ cups)
1 large green bell pepper, stemmed, seeded and minced (about 1½ cups)
4 large cloves garlic, peeled and minced
1 pound Great Northern Beans or any medium-size dried white bean, cooked and drained well (see note)
2 (28-ounce) cans diced tomatoes with juice
2 cups chicken broth
1 cup sorghum or unsulfured molasses
½ teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. In a 6- to 8-quart oven-save Dutch oven with lid, combine the oil, salt pork, onion, bell pepper and garlic. Cook over medium-high heat, stirring, until the onions have softened, 4 to 5 minutes, and the pork has started to render its fat.
Add the beans, tomatoes, broth, sorghum or molasses, and pepper, stirring until well-combined. Remove from the heat, cover tightly, and place in the preheated oven. Bake for 2 hours or until the beans are soft and the sauce has thickened.
Note: To cook dried white beans, cover them with water and soak 6 hours or overnight. Then bring to a boil, reduce heat, cover and simmer until tender, about an hour. Season the cooking water with a ham bone, salt pork or bacon, or sautéed vegetables, including onion, carrot and celery. Add salt to taste when the beans are tender.
Well Southerners have always liked to put their special spin on recipes so here is one for Southern Baked Beans that is said to date back to the 1850s. And yes it is somewhat ironic that this Southern recipe calls for Great Northern Beans!
Southern Baked Beans
1 tablespoon vegetable oil
½ pound salt pork (side meat, fatback, or pork belly), chopped into small cubes
1 large white onion, peeled and diced (about 2½ cups)
1 large green bell pepper, stemmed, seeded and minced (about 1½ cups)
4 large cloves garlic, peeled and minced
1 pound Great Northern Beans or any medium-size dried white bean, cooked and drained well (see note)
2 (28-ounce) cans diced tomatoes with juice
2 cups chicken broth
1 cup sorghum or unsulfured molasses
½ teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. In a 6- to 8-quart oven-save Dutch oven with lid, combine the oil, salt pork, onion, bell pepper and garlic. Cook over medium-high heat, stirring, until the onions have softened, 4 to 5 minutes, and the pork has started to render its fat.
Add the beans, tomatoes, broth, sorghum or molasses, and pepper, stirring until well-combined. Remove from the heat, cover tightly, and place in the preheated oven. Bake for 2 hours or until the beans are soft and the sauce has thickened.
Note: To cook dried white beans, cover them with water and soak 6 hours or overnight. Then bring to a boil, reduce heat, cover and simmer until tender, about an hour. Season the cooking water with a ham bone, salt pork or bacon, or sautéed vegetables, including onion, carrot and celery. Add salt to taste when the beans are tender.
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