MOTHER'S SWEET BAKED BEANS
~ This French Canadian recipe has been handed down for generations but tastes different, depending on the measurements of the cook.
2 lbs. dry navy beans
1 - 1/2 cup white sugar
(1/2 cup brown sugar optional for the last 1/2 cup)
1/2 cup Crisco (lard in original recipe)
2 Tbsp. Coleman's dry mustard
2 tsp. salt
(1/2 lb. salt pork ~ optional)
- Carefully sort for stones or discolored beans. Wash well and soak in cold water overnight.
- Drain beans and cover with cold water. Bring to boil and simmer, skimming off foam, until skins begin to burst when blown upon. (Time varies depending on freshness of beans.)
- Preheat oven to 325-degrees. Transfer beans to baking dish and cover with bean juice, reserving remaining juice if needed during baking. Combine beans with sugar, Crisco, dry mustard and salt. If desired, cover with salt pork.
- Bake 3-4 hours, adding additional bean juice if needed to keep beans from drying out. Enjoy as is or top with homemade chili sauce.
( Myosotis scorpiodes )
Gardener's Note: Prevalent along Michigan's rivers and streams, this dainty blue wildflower from the Borage family signifies spring. Its name, perhaps derived from its unpleasant flavor and smell, or a lover's lament shouting, "Forget-me-not", as he toppled down a steep riverbank fetching the beckoning flower for his fair lady.