Gourmet's boston baked beans

6 servings

Ingredients

Quantity Ingredient
2 cups Dried navy beans, picked ove and rinsed
¾ pounds Salt pork
½ cup Molasses
½ teaspoon Dry mustard (english style)
¼ teaspoon Paprika
1 teaspoon Onion, grated

Directions

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, ½ 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 300f 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.

a 1946 Gourmet Mag. favorite

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