I missed making these last winter, so I wanted to make sure I got them in this year.
Lee
Boston Baked Beans
1 pound (2 cups) dry navy beans
2/3 cup brown sugar
1 teaspoon dry mustard
1/4 cup molasses
chunk of salt pork, large diced, about 1 inch
1 large onion, large diced
Place dry beans in a large saucepan or Dutch oven and soak beans overnight.
Drain and rinse. Cover again with water, and simmer gently on top of the stove till tender, about a half hour. Drain again. Put in beans in beanpot (or Dutch oven) with the diced onions and salt pork.
Mix the brown sugar, dry mustard, and molasses with two cups of water. Pour over the beans and mix in. Cover the pot and bake at 300* for about 5 hours, adding water if necessary. Stir every hour.
You can do this in a crock pot, too, for about 8 hours on low or 5 hours on high (crockpots vary, so check your manual).
Serve with hot dogs or knockwurst, and toasted brown bread. Or along side hot dogs in buns. Or with fish cakes.
These beans are thick and rich. They freeze very well.
Lee
Boston Baked Beans
1 pound (2 cups) dry navy beans
2/3 cup brown sugar
1 teaspoon dry mustard
1/4 cup molasses
chunk of salt pork, large diced, about 1 inch
1 large onion, large diced
Place dry beans in a large saucepan or Dutch oven and soak beans overnight.
Drain and rinse. Cover again with water, and simmer gently on top of the stove till tender, about a half hour. Drain again. Put in beans in beanpot (or Dutch oven) with the diced onions and salt pork.
Mix the brown sugar, dry mustard, and molasses with two cups of water. Pour over the beans and mix in. Cover the pot and bake at 300* for about 5 hours, adding water if necessary. Stir every hour.
You can do this in a crock pot, too, for about 8 hours on low or 5 hours on high (crockpots vary, so check your manual).
Serve with hot dogs or knockwurst, and toasted brown bread. Or along side hot dogs in buns. Or with fish cakes.
These beans are thick and rich. They freeze very well.
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