BOSTON BAKED BEANS (from The Good Home Cookbook, Collector's Press, 2006)
2 c. (1 lb.) dried navy beans, debris removed, soaked overnight and drained
3/4 lb. salt pork, diced
1 medium onion
1/2 c. molasses
1/4 c. brown sugar
1 t. dry mustard
1 t. salt
1/2 t. black pepper
3 1/2 c. boiling water, plus more as needed
Cover the beans with cold water in a large saucepan. Bring to a boil and cook for 10 minutes; drain. Preheat the oven to 325°. Put half of the salt pork on the bottom of a bean pot or large casserole along with the onion. Add the beans and put the remaining salt pork on top. Mix the molasses, brown sugar, mustard, salt and pepper with 3 1/2 c. boiling water in a small bowl and pour over the beans. The beans should be covered with liquid. If not, add more boiling water. Cover the pot with a lid and bake for 6 hours, checking periodically and adding boiled water as needed to keep the beans moist; do not flood them. If the beans become too soupy, remove the lid to encourage evaporation. Serve hot.
VERMONT BAKED BEANS:
To make the beans Vermont style, replace the molasses with pure maple syrup. You can also adjust the seasonings with more salt, pepper, and onion.
Boston Baked Beans recipe is published in our November, 2006 Menu Minder.