OSBORNE FAMILY FARM
                                       

Recipes

Please email us your favorite recipe so we can share it with others

Old Man Beans

2lb Favorite beans(yellow Eye, Soldier, Marfax, Jacob's Cattle)
Salt Pork
Dry Mustard
Brown Sugar
Salt & Pepper
Molasses
Onion
This is how the recipe was given to me.  Par boil the beans until you can blow the skin off. Place beans, salt pork and onion into bean pot. Put about a quarter sized bit of dry mustard on top some salt and pepper, about 1/4 cup brown sugar and a little more of molasses.  Cover the beans with water up to your second knuckle, cover the pot and put it in the oven, 250 - 300 degrees until done. Make sure they don't dry out.

Now for those who can't really follow those measurements.  Put the beans in a pan covered by 4" of water and slowly bring up to a boil.  Dip a spoon in a get a couple of beans out and blow on them, when this skin splits open they are ready to be baked.  I then drain and place in the bean pot with salt pork and a medium sized onion.  Place 1 1/2 teaspoon of dry mustard, salt and pepper to taste, 1/4 cup brown sugar and 1/2 cup molasses on top of the beans.  Cover the beans 1 1/2" with hot water, cover the pot and place in the oven, 275 degrees until tender.  If you can smell the beans they are beginning to dry out and you need to add more hot water.  For new beans cook for around 2.5-4 hours, older beans need to cook longer.  These can also be cooked in a crock pot.


From the kitchen of Jennie Day
Thank You Mrs. Hurlbert, WA

1 # dry Yellow Eye beans (Soldier or Jacob's Cattle can be substituted.)
(Soak beans over night covered 2-3 inches in water. Bring to boil and drain some or all of the water and place in bean pot for baking.

Add: 1/2 scant cup of white sugar
1/2 scant cup of oil (vegetable or olive)
1 1/2 tsp. Salt
Water to cover and place in oven at 325 to 350 degrees for the next number of hours.  Water needs to be added periodically throughout baking to keep the beans moist.  As they near end of baking time let the water bake down 1/3 or the way, or when slightly tipping the pot you can see the liquid level.
I always bake 2 lbs. at a time. and use approx. 3/4 cup each of sugar and oil and a palm full of salt! 



We are not responsible for results of the above recipes.  They were kindly provided by our customers.