Food recipes
Boston Baked Beans
Boston Baked Beans Ingredients: beans, snap, green, raw bacon, meatless salt, table sugars, granulated mustard, prepared, yellow molasses water, bottled, generic Directions: Soak beans overnight in water. In the morni...
Boston Baked Beans
Ingredients:
beans, snap, green, raw
bacon, meatless
salt, table
sugars, granulated
mustard, prepared, yellow
molasses
water, bottled, generic
Directions:
Soak beans overnight in water.
In the morning, drain and cover with 2 quarts of fresh water.
Heat to simmering point and cook slowly for 1 1/2 hour or until skins burst readily when a bean is removed from the pan and blown upon.
Drain.
Cut off one slice of pork and score through the rind in squares.
Place the slice of pork in the bottom of the bean pot, add the par-boiled beans and bury the other piece of pork in the top portion of the beans, having only the scored rind exposed.
Mix the salt, sugar, mustard, molasses and boiling water; pour over the beans, adding enough additional boiling water to cover.
Cover the pot and bake at 250F for 6 to 8 hours, adding additional boiling water as needed.
Uncover during the last half hour of baking to brown the top.
Variations: Maine and Cape Cod baked beans; place a peeled onion in the bottom of the bean pot.
New Hampshire and Vermont baked beans; use maple syrup or maple sugar in place of the molasses.
Connecticut and New York baked beans; add onion and tomato ketchup or chili sauce.
Ingredients:
beans, snap, green, raw
bacon, meatless
salt, table
sugars, granulated
mustard, prepared, yellow
molasses
water, bottled, generic
Directions:
Soak beans overnight in water.
In the morning, drain and cover with 2 quarts of fresh water.
Heat to simmering point and cook slowly for 1 1/2 hour or until skins burst readily when a bean is removed from the pan and blown upon.
Drain.
Cut off one slice of pork and score through the rind in squares.
Place the slice of pork in the bottom of the bean pot, add the par-boiled beans and bury the other piece of pork in the top portion of the beans, having only the scored rind exposed.
Mix the salt, sugar, mustard, molasses and boiling water; pour over the beans, adding enough additional boiling water to cover.
Cover the pot and bake at 250F for 6 to 8 hours, adding additional boiling water as needed.
Uncover during the last half hour of baking to brown the top.
Variations: Maine and Cape Cod baked beans; place a peeled onion in the bottom of the bean pot.
New Hampshire and Vermont baked beans; use maple syrup or maple sugar in place of the molasses.
Connecticut and New York baked beans; add onion and tomato ketchup or chili sauce.