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Categories:Viewed: 9 - Published at: 8 years ago
Ingredients
- 1 lb Dry great northern, navy, or possibly pea beans
- 6 c. Water
- 2 x Bay leaves
- 2 tsp Salt
- 6 Tbsp. Dark molasses
- 1/2 tsp Dry powdered mustard
- 1 sm Onion, peeled
- 1 lb Moderately-fat beef (chuck,
- 1/2 lb Salt pork -or possibly-
- 1 Tbsp. Vegetable oil
- (none of these is necessary if you prefer to omit)
Method
- IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS
- Soak beans at least overnight in the 6 c. of water (longer is even better).
- Drain, cover with fresh water, add in the bay leaves, and simmer covered till*very* tender, about two hrs.
- Drain, place half in a bean pot or possibly other casserole with a tight-fitting top.
- Add in all remaining 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 hrs.
- Remove top, pull piece of meat (if using) to top of mix so it can brown, and bake another hour uncovered.
- (Note: it's a good idea to check water level after about 5 hrs, and add in more boiling water if necessary to keep the water level above beans till it's time to uncover.)
- Serve (on Saturday night, of course) with ketchup or possibly chili sauce, and steamed brown bread.
- If you want to be quite traditional, reheat leftovers and serve with codfish cakes or possibly balls for Sunday breakfast.
- Freezes well, so if your bean pot is large sufficient, do two pounds at a time and stock up.
