Miss Hilda's Baked Beans

Recipe Ingredients

1 lb	454g / 16oz	Dried navy beans - picked over and
		Soaked overnight in water to cover
1 1/4 teaspoons	6.3ml	Cayenne pepper
1 teaspoon	5ml	Salt
2		Bay leaves
2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Salt pork - trimmed and cubed
4 oz	113g	Chopped bacon
1 1/2 cups	355ml	Ketchup
1 1/2 cups	240g / 8.5oz	Reserved bean liquid
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	80g / 2.8oz	Dark brown sugar - (firmly packed)
1 tablespoon	15ml	Dry (powdered) mustard
1 tablespoon	15ml	Chopped garlic
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

Preheat the oven to 300 degrees.

Drain the beans and put them in a pot with 1/4 teaspoon cayenne, salt, and the bay leaves. Add 8 cups of water and bring to a boil. Reduce the heat to medium-low and simmer until the beans are tender, 45 minutes to 1 hour. Remove from the heat and let sit for 5 minutes. Drain the beans and set aside. Reserve the cooking liquid.

Heat the oil in a large ovenproof pot or Dutch oven over high heat. Add the salt pork and bacon and cook, stirring, for 4 minutes. Add the ketchup, 1 1/2 cups of the reserved bean liquid, onions, celery, sugar, mustard, garlic, black pepper, and remaining 1 teaspoon cayenne. Cook, stirring, for 4 minutes. Reduce the heat to medium-low. Add the beans and stir gently to mix. Simmer for 5 minutes.

Transfer the beans to the oven and bake, uncovered, for 2 hours. Remove from the oven and serve hot.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E08) - from the TV FOOD NETWORK

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