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Pennsylvania Dutch Baked Beans

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Ingredients
  • Soak four quarts of small red beans overnight in fresh water.
  • drain, and put in a large roasting pan.
Instructions

Add several small cans of tomato paste (I use homemade, about 1 1/2 cups). Add 2 cups of apple cider vinegar. Add 2 cups of brown sugar. Add 3/4 cup of blackstrap molasses. Add 1 tsp. ground cloves. Blend a couple of cloves of garlic and 1 large onion and add (use just enough water to blend), or add 1 Tblsp. powered onion and 1 tsp powered garlic (do not use garlic salt). Add sufficient water to mix and have a little sauce. Bake covered at 350 deg. F oven until all flavors are well blended, about 2 hours. Beans should be tender. If it gets too dry it will burn, add a little water if necessary. When done, put in hot sterilized canning jars and process in a boiling water bath for 15 minutes. Variations: add powdered mustard at 1 tsp per quart of beans, or substitute catsup for tomato paste, or increase amount of ground cloves, or add well done pork or beef shreds, or etc.

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