Beans and Bread

For Baked Beans:

Pick beans over, discarding any split beans or stones. Rinse beans thoroughly in cold water. Place beans in a large bowl, cover with clean, cold water and soak overnight.

Preheat oven to 250º F. Drain beans and place beans in a bean pot. In a small bowl, mix onion, brown sugar, and seasonings together. Add molasses and mix to incorporate. Pour over beans and stir until beans are well coated.

Add boiling water; just enough to cover the beans in the pot. Place scored salt pork on top of beans. Place lid on bean pot and bake in oven for about 7 to 8 hours, or until beans are tender, adding boiling water as necessary to prevent the beans from getting too dry. Cook uncovered for the last hour, so beans will brown on top. Serve.

For Brown Bread:

Preheat oven to 350º F. Grease a 1-pound coffee can or 9 x 5 loaf pan.

In a medium bowl, lightly beat egg, add sugar to combine, stir in molasses and then buttermilk. In a separate bowl, sift the flour with the baking soda and salt, add the wheat flour and raisins. Combine the egg mixture with the dry ingredients, until just mixed.

Fill the coffee can or loaf pan with batter. Cover the top tightly with aluminum foil. Place coffee can or loaf pan in a deep roasting pan. Fill roasting pan with boiling water, until the water reaches half way up the sides of the coffee can or loaf pan.

Place in preheated over and steam for 1 1/2 to 2 hours. To test for doneness, insert a cake tester or toothpick into the center of the bread, it will come out clean when done.