Boston Baked Beans|
This heirloom recipe was reprinted with permission from Frugal Recipes.
Yummy! If you have only had these from a can you don't know what you are missing. This recipe is simply divine. They do take a long time to make, but they are easy to make and inexpensive. I use a thick blackstrap molasses in this recipe. If you are using a light molasses, I would use 6 tablespoons for fuller flavor. A slow oven is 250 degrees.
2 cups dried beans
1/2 pound salt pork
4 tablespoons molasses
1 teaspoon mustard
Salt to taste
Soak beans overnight in cold water to cover. In the morning drain, add a quart of fresh water, simmer for 45 minutes, or until the beans begin to soften, and drain. Score the salt pork rind and put half of the pork in the bottom of the bean pot. Add the beans, mix the molasses and other seasonings with a little hot water, and pour over the beans. Add enough hot water to cover. Place the rest of the salt pork on top, cover the pot, and cook the beans in a slow oven for 6 or 7 hours. Add a little hot water from time to time to replace that which cooks away and is absorbed by the beans. Keep the lid on the bean pot until the last hour of cooking, uncover, and allow the beans and pork on the top to brown.
Recipe reprinted from our sister site, Frugal Recipes - your resource for free recipes that will keep your wallet and your tastebuds happy.