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| Baked Beans Boston Style Ingredients 3/4 cup yellow onions, medium dice 3 garlic cloves, minced 16 ounces navy beans, soaked and drained 2 cups water 1/2 cup blackstrap molasses 1/4 cup light brown sugar, lightly packed 1/4 cup sun-dried tomatoes, medium dice 1 tablespoon dry mustard 1 bay leaf 2 tablespoons cider vinegar 1/4 pound salt pork 1/3 cup ketchup Directions Spread the onion and garlic in the bottom of a 1 1/2-quart ceramic bean pot or ovenproof pot with a tight-fitting lid, and top with the beans. In a medium saucepan, combine the water, molasses, brown sugar, sun-dried tomatoes, mustard, bay leaf, and season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook for 2 minutes. Pour the mixture over the beans. Slice the salt pork from the fat side almost to, but not through, the skin. Place the salt pork, skin-side up, on top of the beans. If using bacon, lay the strips over the beans. Cover the pot and bake in a 300 degrees F (150 degrees C) oven for 4 hours or until tender. If necessary, add boiling water to keep the beans covered with liquid. Remove the pot from the oven and stir in the ketchup and vinegar, serve hot Great to serve along with Potato Salad at a BBQ's or for the Holidays! Taste of the Tunnels Index |
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