| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried great northern; navy, or pea beans |
| 6 |
c |
Water |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 6 |
tb |
Dark molasses |
| 1/2 |
ts |
Dry powdered mustard |
| 1 |
sm |
Onion; peeled |
| 1 |
lb |
Moderately-fat beef (chuck; flanken; or the like) -or- |
| 1/2 |
lb |
Salt pork -or- |
| 1 |
tb |
Vegetable oil |
|
|
(none of these is necessary if you prefer to omit) |
INSTRUCTIONS
OPTIONAL
IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS
Soak beans at least overnight in the 6 cups of water (longer is even
better). Drain, cover with fresh water, add the bay leaves, and simmer
covered until *very* tender, about two hours. Drain, place half in a bean
pot or other casserole with a tight-fitting top. Add all other ingredients.
Place remaining beans in pot, cover with boiling water, and bake tightly
covered (use a sheet of heavy aluminum foil tightly crimped around the top
if your casserole doesn't have a cover) in a 325 degree F (160 degree C)
oven for about 7 hours. Remove top, pull piece of meat (if using) to top of
mixture so it can brown, and bake another hour uncovered. (Note: it's a
good idea to check water level after about 5 hours, and add more boiling
water if necessary to keep the water level above beans until it's time to
uncover.)
Serve (on Saturday night, of course) with ketchup or chili sauce, and
steamed brown bread. If you want to be quite traditional, reheat leftovers
and serve with codfish cakes or balls for Sunday breakfast. Freezes well,
so if your bean pot is large enough, do two pounds at a time and stock up.
ESTHER@ROCHGTE.FIDONET.ORG
(ESTHER VAIL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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