Baked beans are the quintessential picnic and backyard barbecue food. If you are entertaining a large group, this recipe will serve about 50 people (or feel free to change the serving size to scale it up or down to feed your group).
7 pounds navy beans
1/3 cup baking soda
3/4 cup molasses
1/3 cup sugar
1 1/2 teaspoon dry mustard
1 1/2 teaspoon paprika
4 tablespoons salt
1 1/2 pound salt pork, diced
2 cups water
Soak the navy beans in a large pot overnight in enough water to cover completely.
Preheat the oven to 325 degrees F.
Combine the beans, soaking water, and baking soda in a large pan or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat to medium and cook for 7 minutes.
Drain the beans well. Stir the molasses, sugar, dry mustard, paprika, salt, pork, and water into the beans. Place the pan in the oven and bake at 325 degrees F for 3 hours or until done.
Serve the baked beans warm or at room temperature.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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