Jean's Beans, At Home Or In Camp

Total Time: 9 hrs Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 1/2 cups assorted dried beans
• water to cover beans
• 1 large onion
• 8 whole cloves
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup ketchup or 1/2 cup chili sauce
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1 tablespoon worcestershire sauce
• 1/2 cup boiling bean water
• diced salt lamb, bacon ends or leftover baked ham

Recipe

• 1 put assorted beans into a large heavy pot and cover with water, about three or four times as much water as beans. let stand overnight. drain and cover with fresh water. cover, bring to boil, then simmer slowly until tender. test for doneness on beans by blowing on them. if done, the skins will blow right off. the small navy bean will take longer to cook. do not add meat or other ingredients yet or the beans will not soften. they should boil alone in the water until tender.
• 2 when beans are tender, drain, reserving the liquid. stick whole cloves in the onion and add to the cooked beans. add molasses, brown sugar, maple sugar, ketchup, dry mustard, salt worcestershire sauce and half the reserved liquid. add meat. cover and bake at 250f for 6-9 hours, adding extra bean water or more ketchup if the mixture becomes dry uncover for the last half hour and adjust seasonings, if necessary.
• 3 for camp, prepare the beans up to the final baking stage. then dig a hole at least 4 inches deeper then the heavy iron bean pot. prepare enough coals to have a good layer underneath the pot and on top of it. put the bottom layer of hot coals into the hole, then lower the pot into the hole, covering the lid with foil to keep out any dirt. cover with remaining coal and bury with at least 3-inches of dirt. bake in the pit for at least 4 hours, watching that the dirt stay in place, thus holding in the heat.