Recipe of the Week: Boston Baked Beans
Something to stick to your ribs on those chilly winter nights
2 pounds white beans (aka pea beans)
1/4 pound salt pork
2 teaspoons salt
1 cup molasses
1 teaspoon dry mustard
2 tablespoons brown sugar
Place the beans in a large cooking pan and cover with water.
Quickly bring the beans to a boil then remove from heat and let them soak for 1 hours.
Then cook the beans until their skin burst. Drain, keeping water.
Cut the salt pork into 2 pieces. Put 1 piece on bottom of the pot with the beans.
Mix together the molasses, salt, dry mustard and brown sugar. Pour over the beans.
Add enough of the saved water to cover.
Place the remaining piece of salt pork on top of the beans, rind side up.
Cover the beans and bake for 5 to 7 hours at 250 degrees. Uncover the last 1/2 hour. Serves 10
Marty Williams, our resident chef, Thousand Oaks
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