Classic Boston Baked Beans
Yum.
Yield
8 servingsPrep
5 minCook
45 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
|
|
| ¼ | pound |
salt pork
cut in pieces |
|
| 1 | small |
onions
peeled |
|
| 1 | teaspoon |
dry mustard
|
|
| 6 | cups |
water
|
|
| ⅓ | cup |
molasses
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
|
|
| 113.4 | g |
salt pork
cut in pieces |
|
| 1 | small |
onions
peeled |
|
| 5 | ml |
dry mustard
|
|
| 1.4 | l |
water
|
|
| 79 | ml |
molasses
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 45 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Soak beans overnight in a large saucepan in 6 cups of water.
Add baking soda.
Heat to boiling and simmer 15 minutes.
Drain in colander over a large bowl.
Save liquid.
Place beans, salt pork and onion in a bean pot or casserole dish.
Add molasses, salt, sugar, dry mustard, pepper and a cup of liquid. Stir thoroughly.
Add enough liquid to cover the beans. Cover bean pot or casserole.
Bake 2 hours at 275 degrees. Add the rest of the liquid and stir again.
Bake an additional 2 hours (or until beans are tender).
Keep beans moist with liquid.
Uncover last ½ hour.
