40-Yrs-To-Get-It-Right Boston Baked Bean
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40-Yrs-To-Get-It-Right Boston Baked Bean
  Beans    Vegetables  
Last updated 6/12/2012 1:03:16 AM. Recipe ID 27106. Report a problem with this recipe.
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      Title: 40-yrs-to-get-it-right boston baked bean
 Categories: Vegetable
      Yield: 8 Servings
      1 lb Dried great northern; navy,
           -or pea beans
      6 c  Water
      2    Bay leaves
      2 ts Salt
      6 tb Dark molasses
    1/2 ts Dry powdered mustard
      1 sm Onion; peeled

      1 lb Moderately-fat beef (chuck;
           -flanken; or the like) -or-
    1/2 lb Salt pork -or-
      1 tb Vegetable oil
           (none of these is necessary
           -if you prefer to omit)
   Soak beans at least overnight in the 6 cups of water (longer is even
  better).  Drain, cover with fresh water, add the bay leaves, and
  simmer covered until *very* tender, about two hours.  Drain, place
  half in a bean pot or other casserole with a tight-fitting top. Add
  all other ingredients. Place remaining beans in pot, cover with
  boiling water, and bake tightly covered (use a sheet of heavy
  aluminum foil tightly crimped around the top if your casserole
  doesn't have a cover) in a 325 degree F (160 degree C) oven for about
  7 hours. Remove top, pull piece of meat (if using) to top of mixture
  so it can brown, and bake another hour uncovered. (Note: it's a good
  idea to check water level after about 5 hours, and add more boiling
  water if necessary to keep the water level above beans until it's
  time to uncover.)
   Serve (on Saturday night, of course) with ketchup or chili sauce, and
  steamed brown bread.  If you want to be quite traditional, reheat
  leftovers and serve with codfish cakes or balls for Sunday breakfast.
  Freezes well, so if your bean pot is large enough, do two pounds at a
  time and stock up.

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Recipe ID 27106 (Apr 03, 2005)

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