A glorious bean recipe from New England, Weymouth Baked Beans offers superior flavors and delightful textures. Perfect with ham or hamburgers. Equally at home on fine china or paper plates. A must-try recipe.
- 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
- 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.
- CONVENTIONAL COOKING: Soak beans overnight. Drain and cook until very tender, according to package directions. Drain well.
- Place in 13 x 9 x 2 inch baking dish. Place onion and ham hock in dish.
- 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.
- 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.
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