Boston Baked Beans

Haynes

2 quarts water

1 Tbl salt substitute

2 lbs dried navy beans

1 large onion, peeled, plus 2 large onions, peeled and studded with 2 whole cloves

¾ cups dark molasses

¾ cup dark brown sugar (scant)

1 Tbs dry mustard

1 tsp each of black white and red pepper

½ lb salt pork in one piece, with rind left on (cut up)

Bring 2 qts water and salt sub to a boil in a large pan over high heat. Add the beans and boil for 2 minutes. Water should cover the beans by at least 2 inches; add more if necessary. Turn off the heat and let the beans soak for 1 hour. Add the peeled onion and bring to a boil again. Reduce the heat to low and simmer partially covered for 1 to 2 hours, until the beans are tender. The water should always cover the beans. Add more water if necessary. Drain the beans, reserving the liquid, and pick out and discard the onion. Add more water to the cooking liquid, if necessary, to make 2 quarts. In a deep bowl mix the molasses, scant ½ cup of the brown sugar, the mustard, peppers, the beans and the reserved cooking liquid and stir gently to thoroughly combine all the ingredients. Place the clove-studded onions in the bottom of a 4 to 5 quart oven-proof baking dish and pour the bean mixture over them. Score the salt pork by cutting diagonal, crisscrossing slits about ½ inch deep through the fatty side. Push the salt pork into the beans. Cover the pot tightly and bake in the middle of a 200F oven for 7 hours. Then remove the lid and sprinkle the remaining ¼ cup brown sugar evenly over the top and bake uncovered for an additional hour. Makes about 3 quarts.

Page footer