Food Network: Boston Baked Beans

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Boston Baked Beans
Recipe courtesy Gourmet Magazine

Ingredients
2 cups dried navy or pea beans, picked over
3/4 pound salt pork
1/2 cup molasses
1/2 teaspoon English-style dry mustard
1/4 teaspoon paprika
1 teaspoon grated onion
1 tablespoon sugar

Directions
In a bowl combine the beans with 4 cups cold water,
let them soak overnight, and drain them, reserving any remaining liquid. Transfer

the beans to a small heavy kettle, add fresh water to cover (about 31/2 cups), and
simmer the beans, covered, for 1 hour. Drain the beans in a colander, reserving
the cooking water and combining it with the reserved soaking liquid, and reserve
the liquid. To the kettle add a 1/4 pound piece of the 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, sugar,1/2 cup of the reserved bean water, the
mustard, the paprika, and the onion, pour the mixture over the beans , lifting the
beans with a spoon to allow the seasoning to concentrate to the bottom of the
kettle. Bake the beans, covered, in the middle of a preheated 300 degree oven,
adding some of the reserved bean water at hourly intervals to keep the mixture
covered and lifting the beans to allow the liquid to penetrate to the bottom of
the kettle, for 6 hours. (The surface of the liquid in the pot should just cover
the beans.) Remove the lid for the last hour of cooking.