Yes! Thank You :)

Oh me too. That comment has stayed with me. Thanks for being here Swamp Princess.

Yes, I’ve heard that. I’m sure that’s it :)

I think the baking soda also helps limit the gas that beans seem to produce.

Hi Lynn. Yes, absolutely. Your Le Creuset will work fine. Cook covered and add cooking liquid as needed. I check mine every hour. You are going to love these. Please share how they turn out. Take care, Libby

Sweetie Pie that’s a wonderful description of good farm living and fantastic homemade cooking (and eating). Thank you for sharing.

You got this gas thang correct, Sistah Lorraine! We ate A LOT of beans at our farm home in TN. If we had it, we would also add a sprig of Rosemary to the long bake in our Baked Beans; after 5-6 hours you remove the stem and the “leaves’ simply stay. We would use fatback or other trimmed off piece of pork – waste not/want not – but usually the preserved salt pork was what came handy. This would be a dish we put in the back oven (usually the wood stove) while we worked in the fields. When we came in at the end of the day to wash up and set the table to get ready for the men to come in, a skillet of cornbread usually completed the meal – plus Sweet Tea (made with saccharine for our diabetics), of course. With other bean dishes as ‘sides’ a table was not “well set” without a bowl of chopped yellow or Vidalia onions & cucumbers in vinegar, sliced tomatoes out of the garden, and chow chow or whatever pickles were available; a glass of buttermilk, Sweet Tea or cistern water (if the well was low) and we all ate our fill.