Prep 30 mins
Cook 2 hrs 30 mins
Real Boston Baked Beans are made with navy or pea beans and a hunk of salt pork. If you have a slow cooker/crockpot, you could use that. Adjust the time for using them. You can also use all of one kind of brown sugar if it's all you have. Please DO NOT add ketchup or tomatoes of any kind to Boston Baked Beans!
- 1 lb dried navy beans or 1 lb white pea beans
- 1 large onion, coarse chop
- 2 tablespoons Dijon mustard
- 1⁄4 cup dark brown sugar
- 1⁄3 cup light brown sugar
- 1⁄4 cup molasses
- 1 teaspoon salt (to taste)
- If you throw in a hunk of salt pork, do not add salt until beans are done and you taste them).
- Discard any discolored beans.
- In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
- Drain the beans.
- In a large pot, combine the beans and enough water to cover them by 1 inch.
- Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short).
- Drain the beans and set aside the cooking liquid.
- Set the oven at 325ºF.
- In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt.
- Add enough of the cooking liquid to just cover the beans. Stir to blend them.
- If using salt pork, add it at this stage.
- Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry.
- Add more cooking liquid if necessary.
- When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.
Well, since these are Boston Baked Beans, it's a good thing I used the salt pork LOL. Can't imagine not using it actually, it adds so much flavor to the beans. Not to mention how delicious it is to eat along with the beans when they are done! Real tasty, yes they where! Don