Boston Baked Beans With Salt Pork Recipe
Ingredients
| Navy beans package | 1 , dried | |
| 1 medium-size onion, diced | ||
| Molasses | 1/2 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1/4 pound lean salt pork, diced | ||
Directions
1. Pick over navy beans and rinse. Place in large bowl; add water to cover; let stand overnight; drain.
2. Combine beans and onion in a large saucepan; add water to large saucepan; add water to cover; bring to boiling; cover. Simmer 45 minutes, or till tender-firm. Drain liquid into small bowl.
3. Measure 1 cup of the bean liquid (reserve the rest) and combine with the molasses, mustard, brown sugar and salt in a bowl.
4. Layer half of salt pork and all of beans in an 8-cup bean pot or baking dish. Pour molasses mixture over top; add just enough more of reserved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover.
5. Bake in slow oven (300°) for 4 hours; uncover. Bake 1 hour long-tender and as dry as you like them. (After 2 hours baking, check beans; if dry, add more bean liquid to moisten.)
2. Combine beans and onion in a large saucepan; add water to large saucepan; add water to cover; bring to boiling; cover. Simmer 45 minutes, or till tender-firm. Drain liquid into small bowl.
3. Measure 1 cup of the bean liquid (reserve the rest) and combine with the molasses, mustard, brown sugar and salt in a bowl.
4. Layer half of salt pork and all of beans in an 8-cup bean pot or baking dish. Pour molasses mixture over top; add just enough more of reserved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover.
5. Bake in slow oven (300°) for 4 hours; uncover. Bake 1 hour long-tender and as dry as you like them. (After 2 hours baking, check beans; if dry, add more bean liquid to moisten.)
Chef
