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~ Boston Baked Beans ~

Ingredients…

4 cups dried navy beans *(found out the hard way that these are not the same as great northern beans)

1 lb. salt pork

2 small onions thick sliced

1 1/2 cups molasses

1 1/2 cups brown sugar

1 tsp. dry mustard

1 tsp. paprika

1 tsp. pepper

1 Tbl. salt

**1 tsp. baking soda (for pre-boil – not sure why?)

Soak beans overnight in 8 cups cold water.  Drain.  Cover with 8 cups water and boil 1 hour with 1 tsp. baking soda.  Drain and reserve cooking liquid.  Brown salt pork in a hot skillet until very brown on all sides, then cut into small cubes.  Combine molasses, brown sugar, mustard, paprika, salt & pepper.  Put a layer of salt pork in bottom of bean pot.  Add half the beans, another layer of salt port, and top with onions.  Add remaining beans and onions.  Pour in molasses mixture, then top with cooking liquid until beans are completely covered with liquid.  Bake covered at 300 degrees for ***6 hours.  Add liquid periodically if necessary just to cover.  See special notes below:

* It took me two batches of soaking beans overnight and doing the one hour pre-cook (which each time yielded completely cooked beans – not good), before it occurred to me that mom’s recipe that called for “dried beans” should have been NAVY beans NOT great northern beans.  Not that there’s anything wrong with northern beans but they cook more quickly.  Thank heaven my husband recognized a melt down in the making and ran to the grocery store for replacement beans.  My hero.

** Mom’s recipe also calls for adding 1 tsp. of baking soda to the pre-cook 1 hour boil.  I have no idea why.  Which reminds me of the story of the daughter learning to make the family recipe for pot roast.  Her mom coached her through seasoning the roast then instructed her to cut the end off before putting it in the pot.  The daughter questioned that step and her mother replied “that’s the way my mom taught me to make it.”  And so she called her grandmother and asked “why do you cut the end of your pot roast.”  Her response, “because the pot was too short for the roast.”

*** Because I ended up using great northern beans – I had to adjust the cooking time accordingly.  I only boiled for 30 minutes, then cooked for 5 hours at 300 degrees instead of 6 hours.

Pre-oven             ~     1 hour mark        ~      2 hour mark

This is the point when your house begins to fill with that sweet smell of sugars and molasses dancing with the smokey salt pork.

5 hour mark  ~  At this point “when aroma becomes flavor you know something amazing is happening.”  Shared these at work today as we celebrated National Hot Dog Month.  They were definitely worth the time and effort!!

5.0 from 1 reviews
Boston Baked Beans ~ a family recipe
 
These slow baked beans will transform your house. At the three hour mark your house begins to fill with that sweet smell of sugars and molasses dancing with the smokey salt pork. At the 5 hour mark you reach the point "when aroma becomes flavor and you know something amazing is happening."
Author:
Recipe type: Side Dish
Ingredients
  • 4 cups dried navy beans
  • 1 lb. salt pork
  • 2 small onions thick sliced
  • 1½ cups molasses
  • 1½ cups brown sugar
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1 tsp. pepper
  • 1 Tbl. salt
  • 1 tsp. baking soda (for pre-boil)
Instructions
  1. Soak beans overnight in 8 cups cold water with 1 tsp. baking soda.
  2. Drain.
  3. Cover with 8 cups water and boil 1 hour with 1 tsp. baking soda.
  4. Drain and reserve cooking liquid.
  5. Preheat oven to 300 degrees.
  6. Brown salt pork in a hot skillet until very brown on all sides, then cut into small cubes.
  7. Combine molasses, brown sugar, mustard, paprika, salt & pepper.
  8. Put a layer of salt pork in bottom of bean pot.
  9. Add half the beans, another layer of salt port, and top with onions.
  10. Add remaining beans and onions.
  11. Pour in molasses mixture, then top with cooking liquid until beans are completely covered with liquid.
  12. Bake covered up to 6 hours.
  13. Add liquid periodically if necessary just to cover.
Notes
It took me two batches of soaking beans overnight and doing the one hour pre-cook (which each time yielded completely cooked beans - not good), before it occurred to me that mom's recipe that called for "dried beans" should have been NAVY beans NOT great northern beans. Not that there's anything wrong with northern beans but they cook more quickly.

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