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LOCATION: Recipes >> Beans >> Boston Baked Beans 04

Print this Recipe    Boston Baked Beans 04


1 lb. pea (navy) beans
1/2 lb. salt pork
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons brown sugar
1/2 cup dark molasses
1 teaspoon dry mustard
4 tablespoons ketchup
1 minced onion
2 to 2 1/2 cups boiling water
2 tablespoons pickle relish
Vegetable oil

Wash beans. Take out any bad beans, put good beans in dish of
water, cover, and soak overnight. (To ensure there is room for
the beans to rehydrate, use a large bowl and cover the beans with
an extra 2 or 3 inches of water.) Next day, take out any remaining
bad beans. Parboil beans until skins begin to burst. Drain the
water. Add all other ingredients to beans except salt pork. Cut
salt pork into 1/4 inch cubes. Put beans and salt pork in baking
dish or bean pot, alternating beans and salt pork in layers, with
salt pork on bottom and top. Put in cold oven. Turn oven on to
3500 Fahrenheit and cook approximately 5 hours, adding water and
vegetable oil as necessary to keep beans from drying.

Option 1 (Vegetarian): Delete all meat and mix two or three
additional tablespoons of vegetable oil into the bean mixture.

Option 2 (Crock Pot): Use only as much water as is needed to almost
cover beans. Cook on low all day or on high for at least 6 hours.
Before serving, cook 1/2 to 1 hour uncovered on high (to thicken
beans). For crock pot vegetarian beans, use a total of only one
or two tablespoons of vegetable oil, for beans with salt pork, use
no vegetable oil.


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