Boston Baked Beans
Source of Recipe
Brenda Lee Olson
Recipe Introduction
Originally by Emma Hull
List of Ingredients
2 to 3 quarts (2-3 L) water
2 lbs (900 g) dried Great Northern, navy, or other small dried bean
1 large onion, peeled, plus 2 large onions, peeled and each studded
with 2 whole cloves
1 tsp (5 ml) plus 1 Tbs (15 ml) salt
3/4 cups (180 ml) dark molasses
3/4 cup (180 ml) dark brown sugar
1 Tbs (15 ml) dry mustard
1 tsp (5 ml) freshly ground black pepper
2 tsp liquid smoke
Recipe
Bring 2 quarts (2 L) water to a boil in a large pan over high heat.
Add the beans and boil for 2 minutes. Water should cover the beans by
at least 2 inches (5 cm); add more if necessary. Turn off the heat and
let the beans soak for 1 hour.
Add the peeled onion and 1 teaspoon (5 ml) salt, and bring to a boil
again. Reduce the heat to low and simmer partially covered for 1 to 2
hours, until the beans are tender. The water should always cover the
beans. Add more water if necessary.
Drain the beans, reserving the liquid, and pick out and discard the
onion. Add more water to the cooking liquid, if necessary, to make 2
quarts (2 L). Stir in the liquid smoke.
In a deep bowl mix the molasses, 1/2 cup ( 125 ml) of the brown sugar,
the mustard, 1 tablespoon (15 ml) salt, and pepper, the beans and the
reserved cooking liquid and stir gently to thoroughly combine all the
ingredients. Place the clove studded onions in the bottom of a 4 to 5
quart (4-5 L) oven-proof baking dish and pour the bean mixture over
them.
Cover the pot tightly and bake in the middle of a 200F (90C) oven for
7 hours. Then remove the lid and sprinkle the remaining 1/4 cup (60
ml) brown sugar evenly over the top and bake uncovered for an
additional hour. Makes about 3 quarts (3 L).
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