Gourmet's Boston Baked Beans
Yield
6 servingsPrep
20 minCook
7 hrsReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
navy beans
picked over, rinsed |
|
| ¾ | pound |
salt pork
|
|
| ½ | cup |
molasses
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
onions
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
navy beans
picked over, rinsed |
|
| 340.2 | g |
salt pork
|
|
| 118 | ml |
molasses
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
onions
grated |
|
Directions
In a bowl, combine the beans with 4 cups cold water and let them soak overnight.
Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover.
Simmer, covered, for 60 minutes.
Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.
In a small bowl, stir together the molasses, ½ cup of bean liquid, mustard, paprika, and onion.
Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300℉ (150℃). oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered.
Remove lid and cook uncovered for 1 more hour.
