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Boston Baked Beans

Boston Baked Beans with Steamed Brown Bread


List of Ingredients





1 pound (2 cups) dried great Northern beans
Water
1 large onion, stuck with 5 cloves
1 cup molasses
11/2 cups packed dark brown sugar (divided)
1 tablespoon dry mustard
1 tablespoon ground ginger
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 pound salt pork, scored
Steamed Boston brown bread (see recipe)


Recipe




Place beans in large pot and add 8 cups cold water. Bring to boil and cook 2 minutes. Remove from heat and let beans soak 1 hour. Drain beans, discarding water; cover with another 8 cups cold water. Bring to boil, reduce heat and simmer about 1 hour, or until half done. To test, cut a bean in half and it should still have a hard center. Drain beans, discarding any liquid.

Preheat oven to 250 degrees.

Place onion in bottom of large bean pot or Dutch oven and cover with partially cooked beans. In large bowl, combine molasses, 1 cup of the brown sugar, mustard, ginger, salt, pepper and 6 cups water. Whisk together to combine, then pour mixture over beans. Add salt pork, pushing it slightly beneath surface. Cover tightly and bake in center of preheated oven 4 hours.

While beans cook, prepare brown bread.

After beans have cooked 4 hours, remove cover and sprinkle with remaining 1/2 cup brown sugar. Bake another 30 minutes then serve directly from pot.

Using serrated knife, cut the cooled brown bread into thin slices and serve with butter. Makes 8 servings.


Steamed Boston brown bread
Unsalted butter, room temperature, to grease can and foil
1 cup rye flour
1 cup cornmeal
1 cup oat flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup molasses

Butter two clean, empty 13-ounce coffee cans and two 24-by-12-inch pieces of heavy-duty foil that have been doubled over. Whisk together the rye flour, cornmeal, oat flour, baking soda and salt in large bowl.

In another bowl, combine buttermilk and molasses. Stir buttermilk mixture into dry ingredients and mix until well combined and mixture resembles a thick, smooth pancake-like batter. Scrape batter into buttered cans, dividing evenly. Batter should fill cans two-thirds full. Cover tightly with the buttered foil and, without puncturing foil, secure foil to cans by tying with a string.

Place round wire rack, trivet, or 2 empty tuna cans (both ends removed or open end up) in bottom of tall, large pot with lid. (This is to keep bread off the bottom of pot.) Place cans upright on rack in bottom of pot. Add enough hot water to reach halfway up sides of cans. Cover pot, bring water to boil, and reduce heat to simmer. Steam 21/2 to 3 hours or until skewer inserted into center of breads comes out clean. Check water level occasionally, as it may need to be replenished.

When done, remove covers and let steam escape. Carefully remove can from pot. Allow bread to cool 10 minutes in can, then turn upside down. Bread should slide right out. Cool to room temperature before serving with beans. Makes 2 loaves.