69. BAKED BEANS.--Almost any kind of dried beans may be used for baking. Some persons prefer the small navy beans, which are mentioned in this recipe, whereas others like the larger marrowfat beans or Lima beans. Pinto beans have for some time been taking the place of navy beans, and are found to be a very good substitute. To bake beans successfully, a dish with a tight-fitting cover, such as the one shown in Fig. 5, is required. This is made of heavy glass, but if such a utensil is not available, very satisfactory results can be obtained by using a heavy earthen bowl, crock, or baking dish. To produce the delicious flavor that is agreeable to most persons, beans should be baked a long time. Therefore, as considerable heat is consumed in their cooking, it is a wise plan to prepare more than enough for one meal. They may be served the second time as baked beans, or, if this is not desired, they may be used for various other purposes.
1 pt. navy beans 2 Tb. molasses 2 tsp. salt 1/2 lb. bacon or salt pork
Soak the beans overnight, parboil in soda water, and drain. Add a sufficient amount of water to cover the beans well, cook until they break open, and then pour with the liquid into a baking dish. If this liquid does not almost cover the beans, add more until it comes nearly to the top. Add the molasses and salt, cut the salt pork into pieces, and distribute these well through the beans, placing a piece or two over the top. The beans should then appear as shown in Fig. 5. Place the cover on the dish and bake in a slow oven for 4 or 5 hours. Remove the cover occasionally, stir the beans carefully so as not to crush nor break them, and add enough water from time to time to keep the beans well moistened. When done, the beans should be light brown in color, but the top should be well browned. Sometimes it will be found necessary to remove the cover in order to brown the beans sufficiently.
70. BEAN CROQUETTES.--Left-over baked beans need never be wasted, for there are numerous uses to which they can be put. If it is not desired to reheat them and serve them again as baked beans, they may be utilized in soup, salads, and sandwiches, or they may be made into soufflé, as explained in Art. 68, or into croquettes according to the accompanying recipe. Bean croquettes may be served plain, but they are much improved by the addition of tomato sauce.
