Title: Weymouth Baked Beans
Categories: Side Entree Meat
Yield: 8 Servings
| 1 | lb | Pea beans |
| 6 | c | Water |
| 3/4 | c | Molasses |
| 1/2 | c | Black coffee |
| 1/4 | c | Dark-brown sugar; packed |
| 1 | tb | Cider vinegar |
| 2 | ts | Dry mustard |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1 | md | 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. Nutrient Value Per Serving: 318 claories, 14 g protein, 2 g
fat, 63 g carbohydrate, 441 mg sodium, 7 mg cholesterol. Exchanges: 2
starch/bread, 1 1/4 meat, 2 fruit, 1/5 vegetable, 1/5 fat. From the Sept
19, '95 issue Family Circle Formatted for MM by Pegg Seevers 11/12/95