58limited
Well-known member
I was cooking this tonight and thought I'd post the recipe. Anyone with variations please post, I'm interested in seeing other recipes for this classic dish.
My Mother's recipe. She grew up in Scituate, Mass. just outside of Boston. Her mother, who did not use a recipe, told her how to make this and mom measured the amounts of the ingredients and wrote it down.
The recipe is written such that you do certain steps at certain times of the day so the beans will be ready for supper. This is traditionally served with brown bread.
Boston Baked Beans
1 - 1lb bag small white beans
1 onion
small chunk of salt pork
2 tsp dry mustard
molasses
1/3 cup brown sugar
Cull the beans and rinse. Cover with water and soak over night in a large sauce pan. Early morning: bring beans to a boil and cook for one hour. Turn off and let sit until 11:00 - 11:30am.
Pre-heat oven to 325-350 degrees. Peel onion and quarter, but not all the way through. Place onion in bottom of bean pot. Add the beans and then only enough of the broth to cover them (save the rest of the broth). Add (sprinkle over the top) the dry mustard and the brown sugar. Pour a healthy dollop of molasses on top. Score the salt pork 1" deep and push it part way into the middle of the beans. Put the lid on the bean pot and place the bean pot in the oven. Cook until 5:00pm, checking every 45-60 minutes to see if you need to add more broth. Remove the lid and cook another 30 minutes until the salt pork is browned.
NOTE: Salt pork these days does not have much salt. You may wish to add 1 tsp. of salt when you boil the beans in the morning.
My Mother's recipe. She grew up in Scituate, Mass. just outside of Boston. Her mother, who did not use a recipe, told her how to make this and mom measured the amounts of the ingredients and wrote it down.
The recipe is written such that you do certain steps at certain times of the day so the beans will be ready for supper. This is traditionally served with brown bread.
Boston Baked Beans
1 - 1lb bag small white beans
1 onion
small chunk of salt pork
2 tsp dry mustard
molasses
1/3 cup brown sugar
Cull the beans and rinse. Cover with water and soak over night in a large sauce pan. Early morning: bring beans to a boil and cook for one hour. Turn off and let sit until 11:00 - 11:30am.
Pre-heat oven to 325-350 degrees. Peel onion and quarter, but not all the way through. Place onion in bottom of bean pot. Add the beans and then only enough of the broth to cover them (save the rest of the broth). Add (sprinkle over the top) the dry mustard and the brown sugar. Pour a healthy dollop of molasses on top. Score the salt pork 1" deep and push it part way into the middle of the beans. Put the lid on the bean pot and place the bean pot in the oven. Cook until 5:00pm, checking every 45-60 minutes to see if you need to add more broth. Remove the lid and cook another 30 minutes until the salt pork is browned.
NOTE: Salt pork these days does not have much salt. You may wish to add 1 tsp. of salt when you boil the beans in the morning.
