We’ve always called these Norwegian baked beans because the recipe comes from my Grandma Esther, my father’s Norwegian mother. My mother made them often. They’re a welcome contribution for a pot-luck dinner.
Ingredients:
- 1 pound dried navy beans or dried baby lima beans, soaked overnight
- 1-pound can of tomatoes
- 2/3 cup sugar
- 1/3 cup apple cider vinegar
- 1/2 pound salt pork or bacon, cut fine
A heavy Dutch oven is best to use for this dish—cast iron or cast aluminum.
After soaking the beans overnight (or equivalent), drain them and place them back in the Dutch oven. Add fresh water to cover the beans plus a couple of inches. Bring to a boil; reduce heat. Boil gently for 20 to 40 minutes until beans are lightly cooked. Stir often. Be careful; pot boils over very easily. Test for doneness by taking a few beans in a slotted spoon and blowing gently on the beans. When the skin curls back, they are done enough. Do not overcook the beans as they will come out mushy.
Before draining, reserve at least 2 cups of the cooking liquid. Then drain the beans and mix together with tomatoes, sugar, vinegar, and bacon or salt pork. Add just enough of the reserved cooking liquid to cover the mixture; save the rest of the liquid. Add salt sparingly, depending on how salty the bacon is.
Bake at 350ºF for 3 to 3½ hours, stirring once each hour or so. Taste after about 2½ hours. Add more cooking liquid if beans are not done and appear to be drying out. When the beans are done, the top will be browned and the beans will be tender and flavorful. Best served warm, not hot.
