"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Kay's Boston Baked Beans Recipe

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This recipe for Kay's Boston Baked Beans, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Russell
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. pea, northern, or navy beans
1/3 c. dark molasses
3/4 c. dark brown sugar
2 1/2 tsp. salt
1 tsp. dry mustard
7 1/2 c. water (8 c. if very humid)
2 - 4 smoked ham hocks

Directions:
Directions:
Sort and wash beans well in cold water, removing any stones. Combine first 6 ingredients in a large kettle (having a tight fitting lid). Stir until sugar is dissolved. Bring to a slow boil. Add ham hocks, cover and cook on low heat for approximately 8 hours, stirring occasionally. Remove ham hocks when very tender, usually 3 - 3 1/2 hours. Let cool. Strip meat from bones, being careful to remove all fat. Add ham to beans and continue cooking until water is absorbed and beans are tender.

Personal Notes:
Personal Notes:
**this recipe is my grandmothers and I have been told that many heated arguments were lost when the secret of 'baking' was revealed**

 

 

 

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