Old Fashioned Boston Baked Beans
From fewls 7 years ago
- 20 hours to make
- Serves 14 - 16
Boston Baked Beans (quoted from Wikipedia) Native Americans had made ... baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s,. The Triangular Trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses. Read more At that time, molasses was added to local baked bean recipes, creating Boston Baked Beans. In colonial New England, baked beans were traditionally cooked on Saturdays and left in the brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions. This recipe is cook low and slow so the time is long. But really well worth it. Its not so much doing as watching. See less
Ingredients
- 2 16 oz. pkgs Navy beans shopping list
- 4 tsp salt shopping list
- approx. 12 cups of water shopping list
- 3/4 cup dark molasses shopping list
- 1/2 packed dark brown sugar shopping list
- 1 T dry Colemans mustard shopping list
- 2 tsp cayenne pepper shopping list
- 1 lg onion shopping list
- 6 whole cloves shopping list
- 12 oz salt pork (slit the rind and cut in half shopping list
How to make it
- Navy Beans
- Rinse the beans and pick out any stones or shriveled beans.
- Soak the beans in a 5 quart Dutch oven overnight for at least 12 hours
- Bring the mixture to a boil and add the salt, and skim the foam off.
- Reduce the heat and cover; simmer for one hour.
- Stir in the molasses , packed dark brown sugar, dry mustard and cayenne
- Stick the whole cloves into the onion evenly placed
- Ladle half the mixture into a large crock pot
- Place the onion and the two pieces of the salt pork on top of the bean mixture
- Add the remaining beans and fluid.
- Cook on low for 8 hours. If you cool the beans and refrigerate, the fat will rise to the top and you will be able to ladle it off.
- Reheat for at least 2 hours, stirring occasionally adding water if the mixture gets dry.
- After the first hour, up the temperature to the next setting hotter.
- The result is less than soupy.
People Who Like This Dish 3
- clbacon Birmingham, AL
- tuilelaith Columbia, MO
- CateyG Chicago
- fewls Helotes, TX
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