Friday, December 02, 2005

Boston Baked Beans

These are so much better than the canned kind. This recipe makes a lot, but don't worry because they freeze well and you can thaw them in the microwave.

Boston Baked Beans

Serves 8 to 10

2 pounds dried pinto or navy beans
1/2 cup unsulfured molasses
3 Tbsp. cornstarch
2 teaspoons dry mustard
1 cup packed dark-brown sugar
1 1/2 tsp. salt
1/2 tsp pepper
1 large onion, minced
dash ground cloves
12 ounces salt pork
1/2 tsp. baking soda

Sort and rinse beans. Boil salt pork in water for about 10 minutes to render some of the fat, drain and place in crock pot. Add beans. Combine remaining ingredients and add to crock pot. If necessary, add enough water to cover beans by 1/2 inch. Set on low and cook 8 to 12 hours. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Adjust the seasoning with salt and pepper, if necessary. Serve.

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