ASHTON'S FAMOUS BAKED BEANS, #195

A few years ago my wife Dottie and I hosted about 30 people for a chicken barbeque at our house. Besides a lot of chicken we also had a triple recipe of baked beans. The recipe is one that we had created and enjoy serving for picnics and special events. Among the people who were there were politicians including local county and state officials. I used my special BBQ sauce (recipe #55). I thought that everyone would be raving over the chicken and sauce but knew when I saw some people scraping the bottom of the pan of baked beans and one of the speakers saying how great they were that it was the beans that were that everyone loved more than anything else. The recipe that I am giving you is the one that they really liked and I am sure it is one that you also will love.
PREPERATIONS:
Place a large bag of navy beans in a soup pot
with 2 1/2 qts of water overnight or about 12 hours
Begin making the beans the following day early in the
morning
INGREDIENTS:
2 1/2 qts of water
1 large bag of navy beans
6oz package of salt pork diced
1/2 cup of virgin olive oil
8 oz of brown sugar
8 oz of brown sugar
6 oz of molases
2 medium onions, peeled, \
cut in half and sliced
1 tbls of dry mustard
1 tsp of black pepper
DIRECTIONS;
1. pour the 2 1/2 qts of water
into a larg soup pot and add
the beans in and soak overnight
2. start to make the beans early
the next day or about 10 hours
before serving
3. pour 2 1/2 qts of water back
into the soup pot and bring
to a boil and add the beans
and boil them about 10 minutes
and drain the water
4. now add the beans to a large
ceramic casserole and add 3
cups of water
5. In a large fry pan add the 1/2
cup of virgin olive oil over
moderate heat
6. add the salt pork and saute
about 8 to 10 minutes
7. add the onions with the
salt pork and saute until
the onions are slightly
brown
8. add the salt pork and onions
as well as all the rest of the
ingredients to the beans
in the casserole and stir
well until well incorporated
9. bake covered 4 hrs at 350 degrees
10 remove the lid and bake an additional
2 to 3 hrs until the beans are tender
11. taste for flavor and salt and adjust
if necessary
12. this recipe will serve 8 to 10 people
generously