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  #26  
Old 04-06-2012, 08:58 AM
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Default Re: Boston Baked Beans

That's very true, Lee, about people very often reverting to eating things they grew up with. I've always loved grits, for example, which my husband refers to as "wet sand" and I can sit at table and watch Ian's nose go up by 45 degrees any time I dig into a bowl. But is there anything in this world better than a lovely bowl of hot grits with butter (tons) and salt and pepper? Talk about comfort food. If you simply have to get up early in the morning, you really may as well have something besides work and feeding your family to look forward to! With that said, I didn't win the lottery last night so I'm off to work just as soon as I put some face on things to look semi-presentable.

Fallon
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Old 03-22-2014, 09:34 AM
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Default Re: Boston Baked Beans

When my wife and I got married some 55 or so years ago, my mother gave me a little cookbook that the business women in Ripley, MS had, had printed. In that little cookbook was a recipe for Baked Beans. I have cooked this several times and they always come out GREAT.

REAL BAKED BEANS
2 Cups (One Pound) Dried Navy Beans
4 to 6 Slices Bacon (Cut each slice into 4 or 5 pieces)
3 Tablespoons Catsup
3 Tablespoons Molasses
1 Teaspoon Dry Mustard
4 Tablespoons Brown Sugar
1 Teaspoon Salt
1 Cup Boiling Water
Wash and cover Beans with cold water. Let them soak overnight in the refrigerator. Drain and pour Beans into a 3 quart sauce pan. Cover with Water (do not add Salt at this time) and cook slowly for about 30 minutes or until their skins start to burst. Drain and place half of the Beans in a deep casserole dish. Add half of the Bacon and bury it in the beans. Add 1 Tablespoons Catsup, 1 Tablespoon Molasses, 1/2 Teaspoon Dry Mustard, 2 Tablespoons Brown Sugar, and 1/2 Teaspoon Salt. Add the other half of the Beans, and other ingredients, but his time Do Not the bury the Bacon, just lay it on top of the Beans. Add just enough boiling water to cover the beans. You may not need the whole a whole cup. Cover and cook in a 225 oven for 6 to 8 hours.
Notes: 1. It may be necessary to add a little more boiling water if the beans become too dry during the late stages of cooking.
2. The recipe can also be cooked in a crock pot. It should be cooked on the low setting for 7 or 8 hours.
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  #28  
Old 03-02-2017, 06:24 PM
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Default Re: Boston Baked Beans

I just saw LADawg's recipe - almost the same as mine.

I made a pot of these this past weekend and had to pour off about a 1/4 cup of rendered pork fat! Guess I used too large of a chunk of salt pork.

In the freezer until my Dad comes to visit in a week. We always love a hot dog and beans dinner on a Saturday night,

Lee
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Old 03-02-2017, 08:08 PM
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Default Re: Boston Baked Beans

That looks wonderful. I've not made baked beans in years since I started making my aunt's multi bean recipe. I used to use smoked ham hock or a ham bone with smoked skin. I'll have to keep an eye out for salted pork.
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Old 03-02-2017, 10:06 PM
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Default Re: Boston Baked Beans

Here's MY recipe.



http://www.cookingforums.net/forum/g...ressure-cooked
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