Boston Baked Beans Recipe
Ingredients
| Marrow | 1 Pound, dried | |
| Water | 2 Quart | |
| Onion | 1 , chopped | |
| Salt pork | 1/4 Pound | |
| 3/4 cup Grandma's | ||
| Unsulphured Molasses | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
Directions
Rinse beans in cold water and drain.
Place in large saucepan and add water.
Bring to a boil and boil for 2 minutes.
Remove from heat, cover loosely and let stand for 1 hour.
Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour, until beans are tender.
Drain beans and reserve liquid.
Turn beans into 2 1/2-quart bean pot or casserole; add onion and mix lightly.
Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep.
Bury pork in beans.
Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans.
Cover and bake in 300°F oven for 5 to 6 hours.
Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.
Place in large saucepan and add water.
Bring to a boil and boil for 2 minutes.
Remove from heat, cover loosely and let stand for 1 hour.
Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour, until beans are tender.
Drain beans and reserve liquid.
Turn beans into 2 1/2-quart bean pot or casserole; add onion and mix lightly.
Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep.
Bury pork in beans.
Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans.
Cover and bake in 300°F oven for 5 to 6 hours.
Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.
Chef
