Boston Baked Beans
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups dried navy beans
1/2 pound salt pork, halved
1/2 cup dark molasses
2 teaspoons grated onion
1/2 teaspoon dry mustard
Soak beans overnight in water to cover. Bring to a boil in the same water, reduce heat, cover, and simmer for 1 hour. Drain, save water. Put half of pork in 6-cup bean pot. Add beans, molasses, onion, mustard, and 1/2 cup bean water. Put other pork half on top. Cover and bak in a slow oven (300 degrees F) for 5 hours, adding bean water if needed. Uncover, bake for 1 hour.
Serves 6.
Author's note: Try adding 3 tablespoons of chili sauce and 3 tablespoons of catsup or barbeque sauce. I also like to cover my beans with brown sugar.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 cups dried navy beans
1/2 pound salt pork, halved
1/2 cup dark molasses
2 teaspoons grated onion
1/2 teaspoon dry mustard
Soak beans overnight in water to cover. Bring to a boil in the same water, reduce heat, cover, and simmer for 1 hour. Drain, save water. Put half of pork in 6-cup bean pot. Add beans, molasses, onion, mustard, and 1/2 cup bean water. Put other pork half on top. Cover and bak in a slow oven (300 degrees F) for 5 hours, adding bean water if needed. Uncover, bake for 1 hour.
Serves 6.
Author's note: Try adding 3 tablespoons of chili sauce and 3 tablespoons of catsup or barbeque sauce. I also like to cover my beans with brown sugar.
