Baked Beans
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Meat & Poultry
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Archive recipe
A historic Canadian dish of beans (lima, salt pork, molasses, sugar and mustard. Adapted from Baked Beans, from Canadian Farm Cook Book (1911).
Adapted from Baked Beans, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/baked-beans-2.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 3 aisles
Wash and soak beans over night
In the morning pour off the water and rinse well
Cover with fresh water
Bring to boiling point and simmer until skins will burst; this is best determined by taking a few in the hand and blowing on them; if skins burst, beans are cooked
Drain beans and throw away the water
Scald rind of pork, scrape and cut in two
Half of it put in bottom of bean crock, the other half reserve for the top
Put beans in the crock and over them pour the seasoning mixed with 1 cup boiling water
Add enough more boiling water to cover beans
Bake in covered bean pot in a slow oven 6 or 8 hours
Uncover the pot the last hour that pork rind may become brown and crisp
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)