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Cooking Recipes
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Main dish
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Boston Baked Beans
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| Ingredients: |
- 1 lb Navy beans;pea beans or small white bean, dried
- 1/2 lb Salt pork
- 1 md Onion; cut in medium dice
- 4 Cloves garlic; finely chopped
- 1 cup Tomato; chopped
- 1 tsp Salt
- 2 tsp Gound pepper
- 4 Tbs Colemans dry mustard
- 1/2 cup Brown sugar
- 1/3 cup Molasses
- 2 Bay leaf
- 3 Tbs Cider vinegar
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| Directions: |
- Soak beans overnight covered in cold water. Drain beans and discard broken or off-colored beans.
- Remove rind from half of pork rind and cut in 1/2 inch squares. Cut other half in 1 inch strips leaving rind attached. Set aside.
- Preheat oven to 250 degrees. Line bottom of earthenware crock or beanpot with squares of salt pork and onion. Place beans on top.
- Bring 1 quart of water to boil in large saucepan and add garlic, tomato, salt, pepper, dry mustard, brown sugar, molasses, bay leaves and vinegar. Simmer 1 minute.Mix well and pour over beans.
- Score the strips of salt pork and place on top of beans and liquid. Cover pot and place in oven.
- Bake 5 hours checking occasionally to be sure liquid is just covering beans. Add water as needed. After 5 hours, remove cover and cook 1 hour longer. Remove salt pork strips and stir mixture before serving.
- NOTES: You could serve this with venison or game. I also suggests rebaking them in a hollowed out baby pumpkin. I like this served with a simple salad, good bread and a couple of bottles of any good california merlot. Have a few friends over on a Sunday night for a low key meal. Recipe by: Jasper White
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