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Boston Baked
Beans
From: Margaret
Baechler
You can't get much sweeter than Boston Baked Beans.
I use navy pea beans.
The sweetener is brown sugar and molassas.
Traditionally one would also use salt pork in the recipe, but
it's fine with out it (add some liquid smoke to taste).
And lots of folks eat beans on toast so you could mash it into
a spread and use as a sandwich filling I suppose.
Heinz (I believe) makes a vegetarian BB in a can.
- 1 pound (450g) small white or Great Northern beans, soaked
- 2 onions, each stuck with 2 cloves
- 1/2 cup (125ml) dark brown sugar
- 2 tablespoons molasses
- 2 teaspoons dry mustard
- 1 teaspoon salt
- pepper
- Salt & liquid smoke to taste
Cook the beans in unsalted water for 1 hour.
Drain and reserve the liquid. Use a heavy casserole with a lid and
place the onions at the bottom.
Cover with the beans.
Mix the sugar, molasses, mustard, salt and a good amount of black
pepper with 1 cup (250ml) of the bean liquid.
Pour over the beans, stir gently and cover the casserole.
Bake for at least 3 hours at 250F (125C) adding more liquid if too
dry.
If the dish is too liquid, remove the lid for the last 30 minutes
of cooking.
(adapted from "Bean Feast", by Valerie Turvey (c)1979)
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