Quicker Boston Baked Beans(Cook's Country)

By Coppercloud on October 01, 2012

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Ingredients

    1. 1 lb dried navy beans, picked over and rinsed ( about 2 cups)
    2. 1 tablespoon baking soda
    3. 6 ounces salt pork, rind removed and cut into 1/4-inch pieces
    4. 1 onion, chopped fine
    5. 3 cups water
    6. 5 tablespoons dark brown sugar, packed
    7. 1/4 cup plus 1 tablespoon molasses
    8. 2 tablespoons Worcestershire sauce
    9. 4 teaspoons Dijon mustard
    10. 2 teaspoons cider vinegar
    11. salt and pepper

Directions

  1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
  2. 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
  3. 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).
 
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