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Boston Baked Beans - Nova Scotia Style




Source of Recipe


the web


Recipe Introduction


Note: Important - Do not add salt to beans while soaking or boiling, as salt reacts with the beans and will toughen them.


List of Ingredients




1 lb. (2 1/2 cups) Organic Dry Navy Beans
1 tbsp baking soda
8 cups cold (filtered) water
8 oz salt pork or 6 strips thick cut bacon
1 cup minced onion (Red or Vidalia)
1/4 to 1/2 cup lite or regular molasses
1/4 cup dark brown sugar
1/4 cup pure maple syrup
1 tsp dry mustard
1/2 tsp salt (do not add to water during cooking)
1/4 tsp pepper
optional: 1/4 cup catsup or chili sauce
optional: 1 (5 oz) can tomato paste

Recipe



Step 1
Sort beans, discarding stones and undesirable beans (shriveled, bad looking). Rinse remaining beans and drain in a colander. In a large bowl, combine beans and cold water (filtered preferred) to cover, soak overnight. Soak beans overnight or for at least 4-5 hours (soaking times determines cooking time).
Cooking times
- Unsoaked, cook 10 to 12 hours (skip Step 1 – except sorting & rinsing)
- Soaked 4-5 hours cook 8 to 9 hours
- Soaked overnight, cook 4-5 hours (used in this recipe)

Step 2
Drain and rinse beans in colander. Remove any undesirable beans, or beans that float to the top. Combine beans in large Dutch oven or stockpot with 8 cups cold (filtered) water.

Bring beans to a boil and reduce heat to minimum. Simmer beans for 1 1/4 hours, stirring occasionally, adding water as necessary. Add baking soda to the beans and water, cooking for 10 minutes. Remove from heat and skim scum, shriveled, and undesirable beans from the pot.

After skimming is complete, drain beans, reserving liquid. Rinse beans under cold filtered water. Transfer rinsed beans and one cup of reserved liquid into crock-pot*.

Step 3
In frying pan or bottom of Dutch oven, cook salt pork or bacon until it is slightly crisp.

Add onion and cook until transparent. Blend in brown sugar and cook until dissolved. Stir in molasses, maple syrup, dry mustard, (catsup or chili sauce and tomato paste if desired), salt and pepper. Let simmer 10 minutes to blend. Stir mixture into beans and liquid in the crock-pot.

Cover crock-pot and cook on low for 3 to 6 hours or high for 2 to 3 hours, until tender – adding reserved bean liquid only as and if needed*.

Serve with delicious Brown Bread or wholesome Corn Bread.

This recipe can also be cooked in a covered casserole dish in the oven. Bake covered at 300 degrees for 2 hrs, then uncovered for 2-4 hours or to desired consistency, stirring occasionally. Add reserved bean liquid only as and if needed.