I baked these beans for a church supper and they loved them. Now when I bake them I make sure to leave some at home so I can taste them. My wife never liked beans that much but she requests these.
This is so close to what my father made but he added a bay leaf, no ketchup or sugar and baked it with the cover a bit off in a low oven for about two-three hours, adding water from the soaked beans only as needed. He was famous for them! It’s French-Canadian.
That sound delicious. My dad was from Montgomery Center VT. His dad came down from Canada and settled in Vermont. My Mom was from Sharon VT. They both had a little different recipe. thank you for you verision . I will try it.
This recipe sounds great and I’d like to try it. I’m unfamiliar, however, with “scouring” salt pork. What does that mean, exactly? I searched the Internet to no avail…
Hi James. This recipe was submitted by a reader and has not been tested by Yankee, but I believe it’s meant to say “scored” salt pork, which is when you cut through the fat in the pork but leave the rind intact. Thanks!
I baked these beans for a church supper and they loved them. Now when I bake them I make sure to leave some at home so I can taste them. My wife never liked beans that much but she requests these.
This is so close to what my father made but he added a bay leaf, no ketchup or sugar and baked it with the cover a bit off in a low oven for about two-three hours, adding water from the soaked beans only as needed. He was famous for them! It’s French-Canadian.
That sound delicious. My dad was from Montgomery Center VT. His dad came down from Canada and settled in Vermont. My Mom was from Sharon VT. They both had a little different recipe. thank you for you verision . I will try it.
This recipe sounds great and I’d like to try it. I’m unfamiliar, however, with “scouring” salt pork. What does that mean, exactly? I searched the Internet to no avail…
Hi James. This recipe was submitted by a reader and has not been tested by Yankee, but I believe it’s meant to say “scored” salt pork, which is when you cut through the fat in the pork but leave the rind intact. Thanks!
Thanks a million, Aimee. That’s what I thought, but wanted to see if there was any other advice out there. I really appreciate your fast response!!
My pleasure! Happy bean baking! 🙂