Description

Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.

Ingredients

For a 4 QT Dutch Over or Beanpot 2 packages (2 pounds) of any Small White Beans (Navy, Great Northern) 3 Tablespoons Brown or White Sugar 2 Onions (small to medium), peeled 1½ teaspoon Dry Mustard 1 teaspoon Baking Soda ½ pound Salt Pork 1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust) 2 teaspoons Salt ½ teaspoon Pepper

Instructions

Soak beans in 2 quarts of water, in a stovetop ready pan covered overnight (8-12 hours). After the soak time add the baking soda and simmer for 20 minutes. Then soak in same water off heat for 1 hour more. Drain, reserving the cooking water. Mix dry mustard, molasses, brown or white sugar, salt/pepper in 2 cups of water. Place 1/3 of the beans in beanpot and pour over 1/3 of the baking mixture, place about a 1/3 of the onions on top and a few pieces of the salt pork. Repeat layers until all ingredients are in pot. Fill with enough of the reserved cooking water to cover. Bake in a 250 degree over for 6-8 hours. (In my oven 7 hours is perfect). 2 hours in check on and add water if needed to just keep beans covered. And again maybe 3 hours after that check on again and add water if needed.

Serves

About 10

BOSTON BAKED BEANS

You can use any covered oven ready pan. My beanpot is from The Pot Shop of Boston Access it here --> potshopofboston.com