Boston Baked Beans from the Junior League of Boston
- Yield 10 to 12 servings
The navy bean is the official vegetable of Massachusetts and the original bean of Boston Baked Beans.
- 3 cups dried small white beans
- 12 ounces salt pork
- 1 large onion, peeled
- 6 tablespoons molasses
- 1/2 teaspoon salt
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon pepper
- -- Boiling water
- Sort and rinse the beans. Place in a large saucepan and add enough water to cover. Soak for 8 to 12 hours. Drain the beans; return to the saucepan and cover with fresh water. Cook over medium heat until a thick layer appears on the surface of the water. Remove from the heat; drain.
- Score the rind on the salt pork at 1/2-inch inervals. Place the salt pork and onion in the bottom of a bean pot. Spoon the beans over the pork. Top with the molasses, salt, prepared mustard and pepper. Pour enough boiling water over the beans to cover.
- Bake, covered, at 250 degrees for 4 hours, adding more boiling water to cover the beans every hour if necessary. Uncover the beans; move the salt pork to the top. Bake, uncovered, for 1 hour longer or until the salt pork is crisp. Do not add any water during the final baking time.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston's Distinctive Neighborhoods (The Junior League of Boston 2007)