Boston Baked Beans
- Ready In:
- 10hrs
- Ingredients:
- 7
- Serves:
-
12
ingredients
directions
- Soak beans overnight in water.
- In the morning, drain and cover with 2 quarts of fresh water.
- Heat to simmering point and cook slowly for 1 1/2 hour or until skins burst readily when a bean is removed from the pan and blown upon.
- Drain.
- Cut off one slice of pork and score through the rind in squares.
- Place the slice of pork in the bottom of the bean pot, add the par-boiled beans and bury the other piece of pork in the top portion of the beans, having only the scored rind exposed.
- Mix the salt, sugar, mustard, molasses and boiling water; pour over the beans, adding enough additional boiling water to cover.
- Cover the pot and bake at 250F for 6 to 8 hours, adding additional boiling water as needed.
- Uncover during the last half hour of baking to brown the top.
- Variations: Maine and Cape Cod baked beans; place a peeled onion in the bottom of the bean pot. New Hampshire and Vermont baked beans; use maple syrup or maple sugar in place of the molasses. Connecticut and New York baked beans; add onion and tomato ketchup or chili sauce.
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Reviews
-
Wow! It had to be a real Yankee dish! Just what I have been looking for! My mom used to make it like this! Thank you so much! I made a double batch and because I am not a big salt consumer it was a little salty for me. Sooooooo......I put a quartered large potato in it, added a little more water and the potato absorbed the extra salt. It was absolutly delicious and the aroma was so tantalizing while it was baking! I highly recommend this recipe! Kudos to lovely chef Molly! Jelly
RECIPE SUBMITTED BY
Molly53
United States