Boston baked beans #3
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Dry Pea beans or Navy beans |
| 1½ | cup | Dark molasses |
| 1 | tablespoon | Dry mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | pounds | Salt pork; diced |
| 1 | large | Onion; chopped |
Directions
Rinse beans; in a large kettle combine beans and 24 cups (6 quarts) cold water. Bring to boiling; simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, add beans to water and soak overnight.) Bring to boiling; simmer till beans are tender, about 1 hour. Drain, reserving liquid. Combine molasses, mustard, 1 teaspoon salt. ½ teaspoon pepper, and 3 cups reserved cooking liquid. In 6-quart bean pot, mix beans, salt pork, and onion. Stir in molasses mixture. Cover, bake at 300 degrees for 3-½ to 4 hours, stirring occasionally. Add more reserved cooking liquid, if needed. Serves 15.
ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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