A (No.2) can of EACH:
Baby lima beans
Red kidney beans
1 lb. bacon
1 c. chopped onion
1 c. chopped celery
3 T. wine vinegar
3 T. brown sugar
A 1/2 lb. can of B&M baked beans
Blend the five cans and their liquid carefully with hands. Add remaining ingredients equally carefully. Bake uncovered at 250° for 5 hours, stirring several times with a long-tined fork.
2 Ibs. great northern beans, soaked overnight
1 lb. salt pork, diced
1 med. onion, quartered
7 T. brown sugar
2/3 c. molasses
2 tsp. dry mustard
4 tsp. salt and pepper
Parboil soaked beans for 5 minutes with 1 teaspoon baking soda, drain and run cold water over them. In bottom of 2 quart bean pot put half the diced salt pork and the onion. Add the beans and the rest of the salt pork. Mix seasonings with enough hot water to cover beans. Bake UNCOVERED at 300á for 6 hours. Check frequently; add water to keep liquid level with top of beans.
2 pounds beans
1 pound salt pork
3/4 cups sugar
Soak beans 6 hours, or over night; cook in plenty of water. When to the boiling point add 1/4 teaspoonful soda and cook until shell curls when blown upon. Have pork cooking in another kettle while beans are parboiling; drain beans and add pork and water in which it has been cooked and boil until done, or preferably in fireless cooker over night. Put in pan, pork slized over top, salt and pepper to taste; sprinkle sugar over top and bake slowly 3 or 4 hours.
2 lbs. small navy beans, 1 lb. salt pork, 2 lbs. fresh pork (desirable but not necessary), 1 large onion.
Cook together until almost soft. Remove bones from fresh pork and return to beans. Add:
1 cup brown sugar, 1/4 cup prepared mustard, 2 cloves of garlic (cut fine).
Place in baking dish. Cut salt pork into cubes and sprinkle on top. Sprinkle with paprika. Bake slowly 2-4 hours. Add water as necessary.