1½ cupfuls beans ¼ cupful butter ½ cupful chopped nuts pinch of soda 1 tablespoonful molasses 1 teaspoonful salt dash of cayenne pepper Soak the beans in cold water over night. In the morning, drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking. They may be baked at two different times, if the oven is being used two successive half days. A chopped onion is good added to the beans. A cupful of cream stirred in during the last hour of baking is a delicious addition. Peanuts are good nut to use with beans. A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish. In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours. Serve with Boston Brown Bread. Most people enjoy catsup on beans.

Baked Beans Monologue from Love in a Wood

Rehearse Baked Beans's monologue