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    Mom's Boston Baked Beans


    Source of Recipe


    Becky Horton


    Recipe Introduction


    These are the best, but since I made them like Scott's mom Dorothy did by adding a few slices of dill pickle before they bake, mom always adds that too now. It adds just a little zip.


    List of Ingredients


    • 4 C navy beans, sorted and soaked
    • 3 tsp. salt
    • 1/2 C molasses
    • 2 tsp. mustard
    • 1/4 tsp. ginger
    • 1/2 C catsup
    • 1/2 lb. bacon, salt pork or ham
    • minced onion to taste


    Instructions


    1. Use a bean pot or a crock pot would work real well.
    2. Soak bean over night (or use quick soak method on the back of the bag)
    3. Drain, and add 2 1/2 quarts fresh water and minced onion.
    4. Cook slowly until the beans are soft.
    5. Drain, and save liquid.
    6. Mix molasses, seasonings and catsup.
    7. Add 2 C of liquid from the cooked beans.
    8. Place bacon or pork at the bottom of the pot, add beans and cover with another piece of bacon or pork.
    9. Pour molasses mixture over beans and add enough water to cover.
    10. Bake with cover on for 5 hours at 300 degrees and then an additional hour without the lid (or like I said, use a crock pot for approximately 6 or 7 hours on low.)
    11. If the beans dry out, add more of teh liquid as needed.
    12. This recipe freezes very well and is delicious with brown bread.


    Final Comments


    Beans Beans, they're good for your heart...(Ally made me add that)
 

 

 

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