Name: Gourmet's Boston Baked Beans
Ingredients: 2 c Dried navy beans, picked ove and rinsed; 3/4 lb Salt pork; 1/2 c Molasses; 1/2 ts Dry mustard (english style); 1/4 ts Paprika; 1 ts Onion, grated

Theological Triage: Christians divide from non-Christians over primary doctrines, and Christians are willing to die for these doctrines. Churches distinguish themselves from one another over secondary doctrines, yet they partner together around primary doctrines. Christians in the same church disagree with one another over tertiary doctrines, but it does not in any way decrease the intimacy of their fellowship with one another.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	English	Vegetables, Pork, Beans	6	Servings

INGREDIENTS

2	c	Dried navy beans, picked ove and rinsed
3/4	lb	Salt pork
1/2	c	Molasses
1/2	ts	Dry mustard (english style)
1/4	ts	Paprika
1	ts	Onion, grated

INSTRUCTIONS

In a bowl, combine the beans with 4 cups cold water and let them soak
overnight.  Drain, reserving any remaining liquid. Transfer them to a small
heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes.  Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
paprika, and onion.  Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.
a 1946 Gourmet Mag. favorite

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