Title: Gourmet's boston baked beans
Categories: Vegetables, Side dish, American
Yield: 6 Servings
2 c Dried navy beans;
- picked over, 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
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 300 F 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.
