Mom’s Baked Beans

Margie Whalen was known for her baked beans. If some ladies group was holding a dinner, someone would always say, “Marge, you bring the baked beans.”  They were the beans to have.

Shortly before Mom passed away, a friend came over specifically to ask for her recipe. Mom told her friend she didn’t really have one. She said she just added the ingredients until they looked right. However, she made a stab at estimating the amounts for her friend.

That recipe turned up later years in community cookbooks in Sackets Harbor area and that’s how I found it. I have adjusted her estimates further to make what I think is a version of the dish more true to her original, and I use a quick soak method that was not yet developed in her time. And guess what! These days, my friends ask me for the bean recipe!

Marge Whalen’s Baked Beans

2 lbs. Marrow Fat Beans (or Great Northern if necessary)
½ lb. Salt Pork
4 T Molasses
1 C Brown Sugar
1 C White Sugar

Sort and wash beans. Cover with water and soak overnight [or use quick soak method].* Add water as needed to keep beans covered. In morning, change water, covering beans. Add scored salt pork. Boil down to desired thickness. Add the other ingredients, bake at 325 F for 1 to 1½ hours to desired thickness.

*Quick Soak Method: Rinse and sort beans into a large pot. For each 1 lb. of beans add 6-8 cups of hot water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water, rinse beans, proceed with recipe.