Gourmet'S Boston Baked Beans Recipe

Step 1

In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.

Step 2

To the kettle, add a quarter lb. piece of salt 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, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in.

Step 3

Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour.

A 1946 Gourmet Mag. favorite

Things You'll Need

  • 2c Dried navy beans, picked over and rinsed
  • 3/4lb Salt pork
  • 1/2c Molasses
  • 1/2ts Dry mustard (English style)
  • 1/4ts Paprika
  • 1ts Onion, grated

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