Here are your traditional New England baked beans from a true New England lady, a Mainer, to be exact. Wanda Moran worked with us for years at Acadia National Park, and is still working there as I write. She was born and raised in Maine, and many of her recipes are from her mother and/or her mother's vintage cookbooks. Check out Wanda's Sally Lunns.
Wanda's Baked Beans
For 2 lbs. of beans:
Soak yellow eyes (preferably), or pea beans in cold water overnight.
In morning, put in large pot and parboil for about 1/2 an hour and then let set for another 1/2 hour. Drain, saving the "juice."
In a large ovenproof beanpot, put the following ingredients:
1/4 c. molasses
1/2 c. brown sugar
1/8 c. ketchup
1 tsp. dry mustard
1 Tbsp. vinegar
1 medium onion, cut in small chunks
salt and pepper
salt pork (optional)
1. Stir those ingredients.
2. Dump the beans on top (leave about an inch from the top of the pot) and add the hot water they were in until the beans are covered.
I usually bake them at 275 degrees for about 5 hours, give or take. It's important to keep checking them and see if they're going dry. You will have to add liquid occasionally while they're cooking. You can also taste and add more molasses if you like them sweeter, like my Mum!
