LOCATION: Recipes >> Preserving >> Baked Beans
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Baked Beans
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Pennsylvania Dutch baked beans:
Soak four quarts of small red beans overnight in fresh water.
drain, and put in a large roasting pan.
Add several small cans of tomato paste (I use homemade, about 1
1/2 cups). Add 2 cups of apple cider vinegar. Add 2 cups of brown
sugar. Add 3/4 cup of blackstrap molasses. Add 1 tsp. ground
cloves. Blend a couple of cloves of garlic and 1 large onion and
add (use just enough water to blend), or add 1 Tblsp. powered onion
and 1 tsp powered garlic (do not use garlic salt). Add sufficient
water to mix and have a little sauce.
Bake covered at 350 deg. F oven until all flavors are well blended,
about 2 hours. Beans should be tender. If it gets too dry it will
burn, add a little water if necessary. When done, put in hot
sterilized canning jars and process in a boiling water bath for 15
minutes.
Variations: add powdered mustard at 1 tsp per quart of beans, or
substitute catsup for tomato paste, or increase amount of ground
cloves, or add well done pork or beef shreds, or etc.
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