Hey Amy!

If you have been lucky enough to enjoy Aunt Barb’s cooking, baking, entertaining, you will understand why you need to make these beans RIGHT NOW.  Aunt Barb has been wowing our family, friends, church members and strangers (she kills it at the bake sales) for years.  I have posted previously some of her delicacies and will continue throughout our journey.

No BQQ, cookout or picnic is complete without rich, sweet baked beans.  I have several recipes here for baked beans but Aunt Barb is sharing with you a family recipe from Nannie Wishard.  She has long passed but the recipe lives on because of Aunt Barb.  Make this recipe this weekend.  You will not be disappointed. 

Ingredients:

4 c. dried navy beans, soaked overnight
2 tsp. salt
1 large onion, minced
1/2 c. molasses
2 tsp. dry mustard
1/4 tsp. dry ginger
pinch ground cloves
1/2 c. catsup
1/2 lb. salt pork

Pick over beans, removing wrinkled beans and any soil or stones.  Rinse thoroughly.  Soak beans overnight in pot of salted cold water.  Drain beans and add 2 1/2 quarts of fresh water and the minced onion.  Cook “slowly” until the skin of beans burst.  Drain, and save liquid.  Mix molasses, mustard, ginger, cloves and catsup.  Add 2 cups of liquid from the beans.  Place a piece of the salt pork in the bottom of the bean pot or baking dish.  Add the beans and place the remaining pork on top.  Pour molasses mixture over beans.  Add enough liquid to just cover beans.  Bake covered for about 4 1/2 hours at 300.  Remove cover and bake 1/2 hour longer.  Add water as necessary during the cooking process.

Enjoy with a giant spoon.

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