1930s Boston Baked Beans Recipe 1lb Navy Beans, picked over and rinsed 8oz Bacon, Fatback or Hog Jowl 1 Medium Onion, Finely diced 1/3C Molasses 2 tsp Kosher Salt 1/4 tsp fresh ground Pepper 1 tsp Colemans Mustard Powder 1/2C Ketchup 1T Lea & Perrins Worcestershire Sauce 1/4C Brown Sugar There are 2 methods for reconstituting the beans, 1) Soak overnight (12 hours at least) in plenty of cold water (preferred), or 2) place beans in cold water and bring to boil. Boil 5 mins, covered, and turn off heat. Let sit 1 hour. Pre-heat your oven to 325°. Drain the beans, reserving the water and mix with the onion in a 2qt casserole or bean pot. Combine remaining ingredients in saucepan and bring to a boil. Combine sauce with beans. Place bacon on top of beans, cover and place in oven 2 hours. Remove cover and bake 1 1/2 to 2 hours longer until beans are soft and browned on top. Add reserved soak water as necessary during baking. Alternately you can do as I did and cook in a crock pot. Leave on High for the first hour then reduce to low and let simmer all day (at least 6 hours). Beans need salt, dont skimp on the salt or your beans will be tasteless.
Posted on: Thu, 08 Jan 2015 16:37:49 +0000