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Ingredients

• 2 cups dry navy beans or 5 cups cooked,
• 2 ½ litres cold water
• 1 teaspoon salt
• For Topping up water in bean pot when in oven:
• 2 tbsp. chicken bullion stock powder (already added to the spice mix)
• 4 cups water for stock, unless I have chicken stock on hand.
• 1 medium onion, thinly sliced
• 4 ounces salt pork (2 ½ by 3 inch) cut in half score half for the top, thinly slice remainder into the pot. Or a Pork Hock de-boned and diced
• 1/3 cup molasses
• ½ cup ketchup
• ¾ cup unpacked brown sugar
• 1 ½ teaspoon dried mustard
• 1 teaspoon ground black pepper
• 1 ½ tsp garlic powder or 3 cloves garlic, minced,
• 1 inch fresh ginger, minced
• 1 teaspoon ground ginger,
• 1 teaspoon clove,
• 1 Bay leaf
• 1 tsp crushed chillies (I like a bit of bite);
• 2 tbsp (or more) italian seasoning

Description

Just Regular 'ol Baked Beans, I Prefer Baked Over Crockpot For This Dish. I Like To Have This With A Caesar Salad And Toasted Garlic Bread. Sweet With Heat, Everyone Likes It, I Tame It Down If The Milder Taste Buds Show Up. It's Also Good After Bein

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