Boston-style Beans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 cup dry navy beans
- ⅓ cup brown sugar
- 2 teaspoons salt, divided
- 1 teaspoon dry mustard
- ¼ cup molasses
- 1 medium onion, sliced
- 113 grams salt pork, or bacon, (4 oz)
Instructions
- Rinse beans, add to a pot and add 6 cups of water. Bring to a boil and hold for 2 minutes. Turn off heat, cover, and let stand 1 hour.
- Add 1 teaspoon salt to the pot and stir in, place back on heat and simmer, covered, for 1 hour or until beans are tender.
- Drain beans, reserving the liquid. Measure 1¾ cups bean liquid, add water if needed, and place in a bowl. To the liquid, add the brown sugar, 1 teaspoon salt, dry mustard, and molasses. Stir together to make a sauce.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole dish with cover or foil.
- To the casserole, make layers, add ½ the beans, ½ the onion slices, ½ the salt pork, and ½ the sauce. Repeat the layers ending with sauce.
- Cover and bake for 5-6 hours, adding more liquid if needed as beans bake.
- Serve and enjoy.
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