"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Boston Baked Beans Recipe

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This recipe for Boston Baked Beans, by , is from Anna Wilson Ball, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Boston Cooking-School Cook Book
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pint Pea Beans
1 tbsp. sugar
1/4 lb. salt pork
1/2 c. molasses
1 tsp salt
1/2-1/4 tsp dry mustard
Boiling water.

Directions:
Directions:
Pick over beans, cover with cold water, soak overnight. Drain. Cover with fresh water, heat slowly(keeping water below boiling point); cook until skins will burst--determined by taking a few beans on the tip of spoon and blowing on them. The skins will burst if beans are sufficiently cooked.
Drain reserving cooking water. Scald pork & scrape, remove 1/4 in. slice, and put in bottom of a
2 qt. bean pot. Cut through the rind of remaining pork every half inch making cuts 1" deep. Put beans in pot & bury pork in beans, leaving rind exposed. Boil reserve water; add 1 cup to salt & molasses mixed together. Pour over beans and sugar. Add enough water to cover beans. Cover bean pot and bake 6 to 8 hours in slow oven(225F.)

Personal Notes:
Personal Notes:
Instructions cont'd. Add water as needed.Uncover the last hour of cooking, so that rind may become brown & crisp..If pork mixed with lean is preferred use less salt.(Note: Use less molasses if beans are liked less sweet and add 1/8 tsp. of ginger if liked.)

 

 

 

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