Baked Beans

As with many other foods, baked beans of the 1860’s were not as sweet as they are today. Civil War soldiers on both sides had baked beans for breakfast when the opportunity arose. They were cooked over or in the campfire all night. It was not often, except during winter, that an army unit could plan to be in the same camp long enough to cook beans fresh during the day, nor would they have been likely to have the saleratus (baking soda) to soften the beans while on the march.

Water ¼ cup molasses
3 cups dried navy or pea beans 3 small onions, cut in chunks
1 tsp. saleratus (baking soda) 2 green peppers, cut in strips
¼ to ½ lb. salt pork

The night before cooking, put beans in saucepan or kettle to soak overnight in water to cover generously (a quart or more). Drain the next morning and refill kettle with water; simmer five minutes. Stir in soda to dissolve. Continue to simmer for about 40 minutes, then test beans for tenderness.
Drain liquid off the tender beans and pour in 5 cups fresh water. Return to simmer, adding salt pork. In 30 minutes pour off extra liquid (save for bean soup or to add later to beans)
Grease a casserole by rubbing with salt pork; leave salt pork in pan. Prepare vegetables and stir into beans. Put mixture in casserole with salt pork. Drizzle ¼ cup molasses over top and add bean water to cover.
Beans can be baked at 250F for 8 hours or at 350F for 4 hours . You may need to add additional bean water so the beans do not dry out. Serve with a small pitcher of molasses.