Boston Baked Beans Recipe
Boston baked beans are prepared with pork. This bostn baked beans can be prepared with navy beans and added onion. Flavored with molasses and some dry mustard, the boston baked beans are filling and goes with homely meals or dinners.
Ingredients
6 cups pea or navy beans
1 teaspoon black pepper
1 pound salt pork
1 cup molasses
1 tablespoon dry mustard
1 small onion
1 tablespoon salt
Directions
Pick over beans, cover with cold water, and soak overnight.
In the morning, drain, cover with fresh water, bring to a boil very slowly, then simmer until the skins burst, "which is best determined," wrote Fannie Farmer, "by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked." Miss Farmer adds that beans tested this way "must, of course, be thrown away." Drain beans.
Scald the salt pork, which should be well streaked with lean, by letting it stand in boiling water for 5 to 10 minutes.
Cut off two thin slices, one to place in bottom of pot, the other to be cut into bits.
Score rind of the remaining piece with a sharp knife.
Mix dry mustard, salt, black pepper, and molasses.
Alternate the layers of beans in the pot with the molasses mixture and the bits of pork.
If you use an onion, bury it in the middle.
When the bean pot is full, push the large piece of pork down into the beans with the rind sticking up.
Add boiling water to cover, put the lid on, and bake all day (a minimum of 6 to 8 hours) in a 250° pven.
Check from time to time and add boiling water if needed.
Uncover pot during last hour of baking so the rind can brown and crisp.
To this day many old timers believe the rich brown goodness of Boston Baked Beans is largely due to the earthenware bean pot, with its narrow throat and big bulging sides.
Lacking one of these pots, you can successfully use any deep earthenware casserole that has a cover.
In the morning, drain, cover with fresh water, bring to a boil very slowly, then simmer until the skins burst, "which is best determined," wrote Fannie Farmer, "by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked." Miss Farmer adds that beans tested this way "must, of course, be thrown away." Drain beans.
Scald the salt pork, which should be well streaked with lean, by letting it stand in boiling water for 5 to 10 minutes.
Cut off two thin slices, one to place in bottom of pot, the other to be cut into bits.
Score rind of the remaining piece with a sharp knife.
Mix dry mustard, salt, black pepper, and molasses.
Alternate the layers of beans in the pot with the molasses mixture and the bits of pork.
If you use an onion, bury it in the middle.
When the bean pot is full, push the large piece of pork down into the beans with the rind sticking up.
Add boiling water to cover, put the lid on, and bake all day (a minimum of 6 to 8 hours) in a 250° pven.
Check from time to time and add boiling water if needed.
Uncover pot during last hour of baking so the rind can brown and crisp.
To this day many old timers believe the rich brown goodness of Boston Baked Beans is largely due to the earthenware bean pot, with its narrow throat and big bulging sides.
Lacking one of these pots, you can successfully use any deep earthenware casserole that has a cover.
