HISTORY The baked bean is a most honorable and ancient main dish of our ancestors both french and english. Although Boston seems to be credited with baked beans, I have to believe that the Acadians and French-Canadians equally enjoyed baked beans. I'd love to hear from anyone who has any history of the baked bean dish. But here is one of many recipes. This one is a typical Bean Supper recipe which makes 5-6 servings. (If anyone would like the 'Bean Supper' version of this recipe adapted to serve 36-40 people along with the instructions on how to organize a Ham and Bean supper, let me know. Rosemary and I for many years enjoyed  putting on a Ham and Bean supper for 400-500 hungry townspeople at our local parish.)
  • 1 lb white pea beans or yellow eye
  • 1/2 lb salt port
  • 1 medium onion
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 tablespoons brown sugar, light or dark
  • 6 tablespoons molasses (preferably Grandmother's brand)
  • 1/4 cup of syrup such as Log Cabin or Vermont maid
  • Soak the beans in cold water covered about six inches, either during the entire day or overnight.
  • When ready to bake, put peeled onions and pork that has been cut up in small pieces in the bottom of the pot. (Note: Casserole dishes, bean pots or even aluminum pans may be used. After beans are cooked, you may not store them in aluminum pans.)
  • Drain with clean water and boil the beans with 1/4 teaspoon of baking soda per pound for approximately ten (10) minutes. While beans are boiling, there will be a foam which accumulates on top. Just skim off the foam with a large spoon and discard. Drain and put beans over pork and onions.
  • Put all the other ingredients in a bowl. Mix and add about one quart of boiling water. Mix well and pour over beans. Add enough boiling water to cover beans 1/2".
  • Cover dish with lid or foil sealing edges well. Bake at 250 degrees for approximately 7 hours. (You may bake at a higher 300 degree temperature for 6 hours.)
  • While baking, check every two hours to make sure that the level of the liquid is not below 1/2" from the top of the beans. If not, add more boiling water to bring the liquid level to the top. Do not add more liquid for the final two hours of cooking.
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