Weymouth Baked Beans
Cuisine: American
Author: Epicurus.com Kitchens
  • 1 pound pea beans
  • 6 Cups water
  • 3/4 Cup molasses
  • 1/2 Cup black coffee
  • 1/4 Cup dark-brown sugar; packed
  • 1 Tablespoon cider vinegar
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 medium onion; peeled, halved; stuck
  • 4 cloves
  • 1 smoked ham hock or
  • 4 slices cooked bacon
  1. Combine beans and water in slow-cooker. Cover and cook on low heat for 7 hours or until tender. Drain; refrigerate in pot. (Can be cooked up to 3 days in advance.) Stir together molasses, coffee, sugar, vinegar, mustard, salt and pepper in a small bowl. Stir into beans in pot. Add onion and ham hock, pushing down into the beans. Cook, covered, on low heat for 7 hours, or on high for 5 1/2 hours, or until beans are flavored through.
  2. CONVENTIONAL COOKING: Soak beans overnight. Drain and cook until very tender, according to package directions. Drain well.
  3. Place in 13 x 9 x 2 inch baking dish. Place onion and ham hock in dish.
  4. Combine molasses, sugar, vinegar, mustard, salt and pepper in small bowl. Increase coffee to 1 1/2 cups; add to molasses mixture. Stir into beans.
  5. Cover with aluminum foil. Bake in preheated 325 degree oven for 3 hours, stirring every hour, or until beans are tender and flavored through, adding more water if beans become to dry.
Calories: 318 Fat: 2 g Protein: 14 g Cholesterol: 7 mg
Exchanges: 2 starch/bread, 1 1/4 meat, 2 fruit, 1/5 vegetable, 1/5 fat.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/weymouth-baked-beans/1191/