Boston Baked Beans (Dry K
INGREDIENTS:
1 lb Pea or navy beans
Water
2 ts Dry mustard
Pepper
1 ts Salt
3 Onions; quartered
1/4 c Brown sugar
1/4 c Molasses
1/4 lb Salt pork
2 tb Sweet pickle juice -or-
2 tb Vinegar -with-
1/8 ts Ground cinnamon -and-
1/8 ts Ground cloves
1 lb Pea or navy beans
Water
2 ts Dry mustard
Pepper
1 ts Salt
3 Onions; quartered
1/4 c Brown sugar
1/4 c Molasses
1/4 lb Salt pork
2 tb Sweet pickle juice -or-
2 tb Vinegar -with-
1/8 ts Ground cinnamon -and-
1/8 ts Ground cloves
I saw a request for Boston Baked Beans a little while back. This is the recipe my mom has used for years. Note that this is one dish that is often even better as leftovers than the first time around!
Pick over beans and wash. Cover with 3 cups of water and soak 8 hours or overnight. Then add 2 cups of water, mustard, 1/4 tsp. pepper and next 5 ingredients. Boil, covered, about 1 hour or until skins start to wrinkle. Start heating oven to 250 degrees F. Cut salt pork into cubes and place beans over pork in beanpot. Sprinkle with pepper and bake 6-8 hours or until tender. When beans are two-thirds baked, add about 3/4 cup water or just enough to cover. Uncover last half hour.
VARIATION: All of the cooking can be accomplished in an electric cooker, for those who don't want to leave an oven unattended all day. This is how my mom generally does it.
KLIPEC@EE.PRINCETON.EDU
"KATHY KLIPEC CROW"
Pick over beans and wash. Cover with 3 cups of water and soak 8 hours or overnight. Then add 2 cups of water, mustard, 1/4 tsp. pepper and next 5 ingredients. Boil, covered, about 1 hour or until skins start to wrinkle. Start heating oven to 250 degrees F. Cut salt pork into cubes and place beans over pork in beanpot. Sprinkle with pepper and bake 6-8 hours or until tender. When beans are two-thirds baked, add about 3/4 cup water or just enough to cover. Uncover last half hour.
VARIATION: All of the cooking can be accomplished in an electric cooker, for those who don't want to leave an oven unattended all day. This is how my mom generally does it.
KLIPEC@EE.PRINCETON.EDU
"KATHY KLIPEC CROW"