August 14, 2012

Baked Pork and Black Beans

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Do you like canned pork and beans? I do. I love the tender beans and the salty sweet sauce with toast for breakfast or lunch. I cooked pork and beans once before using the slow-baked Boston Beans method. It takes long to cook but it's all worth the wait. This time I used black beans, chunks of salt pork, and a little maple syrup. I love it!

Baked Pork and Black Beans

  • 2 cups dried black beans
  • 1 cup salt pork, cut into 1 inch pieces
  • 1 cup chopped onion
  • 1/2 cup ketchup
  • 4 tablespoons dark brown sugar
  • 4 tablespoons pure maple syrup
  • 2 teaspoons sea salt
  • 1 teaspoon dry mustard
  • 6 cups water
Cooking Directions
  1. Boil dried beans in 3 cups water in a Dutch oven. Lower heat, cover, and let simmer for 2 hours.
  2. Stir in the rest of the ingredients, cover, and bake in a 275 degree F oven for 6 hours or until beans are very tender. During baking, check if additional water is needed. Serve hot with toast or crusty bread.


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