Boston Baked Beans Baby
I have an unhealthy relationship with baked beans. No really. If you want to cause an angry discussion, then argue with me about what are proper baked beans. (sorry, you’re wrong if it involves meat, tomatoes, hot peppers or other abominations)
The best commercial beans on the market are from Bush’s….fact. End of story. Stop arguing.
But I’ve always wondered if I could make my own baked beans, but never really put in the effort to find out. Well….that changed just before Christmas. Melissa’s mom was over at the house and she had one of those “Boston Baked Beans” pots and was making up some beans. I made a little girly giggle when I noticed them being made and clapped my hands like the “Hercules” lady in the Nutty Professor movie.
Melissa’s mother proceeded to buy me my own Boston Baked beans pot for Christmas. _SCORE!_
Last night I started the process of making my first batch of Boston Baked Beans. I used a slightly modified (by me to make it easier) version of the “Official Recipe”.
1 package (1 pound) navy beans
1/2 teaspoon baking soda
6oz of sliced cured salt pork (comes in a 12 oz package, use about half)
1/2 large onion peeled and broken into large chunks (or one small)
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
3 tablespoons of sugar
1/4 teaspoon pepper
Soak beans overnight in a large bowl/pot in 6 cups of water.
Add baking soda. Heat to boiling and simmer 10 minutes. Drain in colander over large bowl. Save liquid.
Place cooked beans, salt pork and onion in the bean pot. Add molasses and remaining dry ingredients. Add reserved liquid. Stir thoroughly. Cover the bean pot and place in 300 degree oven for 3 hours. Uncover for another 30 minutes to thicken. Remove from oven after 3-1/2 hours of cooking.
I like a slightly more sweet and slightly more bacon flavor, so I may add some brown sugar and cooked bacon pieces about half way through the cooking period. But these beans are very tasty and I’m ecstatic that I found a replacement for Bush’s.
My mother in law rocks!