Recipes : Miss Hilda's Baked Beans : Food Network

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Miss Hilda's Baked Beans
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 pound dried navy beans, picked over and soaked overnight in water to
cover
1 1/4 teaspoons cayenne pepper
1 teaspoon salt
2 bay leaves
2 tablespoons olive oil
1/2 pound salt pork, trimmed and cubed
4 ounces chopped bacon
1 1/2 cups ketchup
1 1/2 cups reserved bean liquid
1 cup chopped onions
1/2 cup chopped celery
1/2 cup firmly packed dark brown sugar
1 tablespoon dry (powdered) mustard
1 tablespoon chopped garlic

1 teaspoon freshly ground black pepper

Directions
Preheat the oven to 300 degrees F.

Drain the beans and put them in a pot with 1/4 teaspoon cayenne, salt, and the bay leaves. Add 8
cups of water and bring to a boil. Reduce the heat to medium-low and simmer until the beans are
tender, 45 minutes to 1 hour. Remove from the heat and let sit for 5 minutes. Drain the beans and
set aside. Reserve the cooking liquid.

Heat the oil in a large ovenproof pot or Dutch oven over high heat. Add the salt pork and bacon and
cook, stirring, for 4 minutes. Add the ketchup, 1 1/2 cups of the reserved bean liquid, onions,
celery, sugar, mustard, garlic, black pepper, and remaining 1 teaspoon cayenne. Cook, stirring, for
4 minutes. Reduce the heat to medium-low. Add the beans and stir gently to mix. Simmer for 5
minutes.

Transfer the beans to the oven and bake, uncovered, for 2 hours. Remove from the oven and serve
hot.