The end of the week is upon us. Can you believe it? It flew by for me that is for sure. Remember on Wednesday when I had the pork chop pork roast and I mentioned that I had some left over pork for today and a special dish. Old-Fashion Baked Beans.
One of my favorite comfort foods on a cold winter evening. When ever you have some white beans that are calling your name… try this recipe and I am pretty sure you will be happy.
- 454g ( 1 lb. ) White Pea Beans
- 5 Cups Cold water
- 1/2 Tbsp. Salt
- 2 Tsp. Cider vinegar
- 1 Tbsp. brown sugar
- 1/2 Tsp. Prepared mustard
- 1/4 Cup Molasses
- 1/2 Cup Tomato ketchup
- Pinch black pepper
- 2 Left over pork chops ( chopped)
- Sort and rinse beans.
- Soak beans overnight in cold water ensuring the water is high enough to cover by 2 inches
- Drain in the morning when you wake up and then add 5 cups of cold water, cover and heat to boiling, than simmer for 30 minutes until tender ( beans will not become softer once placed in the oven)
- Drain after the 30 minutes. Add remaining ingredients ( except the pork ) in a separate bowl and mix together thoroughly and then add to then beans. Transfer to a casserole dish and add enough water to cover the beans and place the chopped pork on top.
- Cover the dish and cook for 8 hours on 250F.
- Add water as needed to keep the beans covered. One hour before serving, remove the lid to darken up the beans
Zesty Tip: One little trick I used was in the last hour I topped with a little glaze of molasses and maple syrup to add a hint of extra flavor and aide in the darkening process.
I hope you enjoy both the beans and your weekend. Have a super Friday and see you on Monday!