| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pea or navy beans |
|
|
Water |
| 2 |
ts |
Dry mustard |
|
|
Pepper |
| 1 |
ts |
Salt |
| 3 |
|
Onions; quartered |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Molasses |
| 1/4 |
lb |
Salt pork |
| 2 |
tb |
Sweet pickle juice -or- |
| 2 |
tb |
Vinegar -with- |
| 1/8 |
ts |
Ground cinnamon -and- |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
I saw a request for Boston Baked Beans a little while back. This is the
recipe my mom has used for years. Note that this is one dish that is often
even better as leftovers than the first time around!
Pick over beans and wash. Cover with 3 cups of water and soak 8 hours or
overnight. Then add 2 cups of water, mustard, 1/4 tsp. pepper and next 5
ingredients. Boil, covered, about 1 hour or until skins start to wrinkle.
Start heating oven to 250 degrees F. Cut salt pork into cubes and place
beans over pork in beanpot. Sprinkle with pepper and bake 6-8 hours or
until tender. When beans are two-thirds baked, add about 3/4 cup water or
just enough to cover. Uncover last half hour.
VARIATION: All of the cooking can be accomplished in an electric cooker,
for those who don't want to leave an oven unattended all day. This is how
my mom generally does it.
KLIPEC@EE.PRINCETON.EDU
"KATHY KLIPEC CROW"
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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