BOSTON BAKED BEANS
List of Ingredients
Boston Baked Beans
6 cups or 3 pounds dry navy beans
3 teaspoons salt
1 1/2 pounds salt pork
1 onion chopped
3/4 cup dark molasses
3 tablespoons ketchup
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
Recipe
Wash the beans and put to soak in cold water overnight. In the morning,drain the beans; cover with fresh water; add the salt and simmer about an hour. Test by taking out a few beans in a spoon and blowing on them. If the skin wrinkles or breaks they are ready to be seasoned and baked. A bean pot or dutch-oven is perfect but if you have neither one use a roaster with a cover. Drain the beans and save the liquid they cooked in. Empty the beans in to the roaster or pot for baking. Cut the salt pork in to small chunks about the size of a domino and bury them in the beans. If you can't get salt pork use thick sliced bacon. Mix together the chopped onion, molasses, ketchup, worcestershire sauce and dry mustard. If you don't have dry mustard substitute prepared mustard. Pour this over the beans. Add enough of the bean liquid so that it comes almost to the top of the beans. Cover tightly and bake in a very slow oven 250 degrees for from 6 to 8 hours. Checking now and then to see if the beans need more liquid. If they seem a little runny when it is getting close to serving time leave the cover off for the last half hour.
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