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Official Boston Baked Bean Recipe
Throughout its history, Boston has been associated with beans. Of course, low beans are not the kind of associations the city’s fathers would have sought when they were trying to brand their city in the New World. But they found each other — as evidenced by the names Beantown, Boston Baked Beans, Beanpot Hockey Tourney and Boston Bean Pot, among others.
It wasn’t until the 1900s, however, with the emphasis on healthy eating, that the household image of the bean sprout pot grew. Beans are of the moment, the very definition of what our food should be – a source of energy and fiber.
As anyone who has cooked a Boston church ham-and-beans dinner can tell you: The best way to cook beans is in a pot of beans in the oven – making Boston Baked Beans the old-fashioned way. For a slow, flavorful roast, you need traditional pots and sturdy rocks to protect your beans from burning or overcooking, keeping them moist and flavorful. This recipe includes a recipe for Boston baked beans.
THE BEST BOSTON BAKED BEANS RECIPE
Serves 8
2-1/2 Quart Bean Pot Version
1 package (1 pound) navy or chickpeas
1/4 pound salt pork, cut into 2 pieces
1 small onion, chopped
1 tablespoon of dry mustard
8 cups water
1/3 cup molasses
1 spoon of salt
1/2 teaspoon of baking soda
3 spoons of sugar
1/4 teaspoon pepper
1) Soak the beans overnight in a large pot in 6 cups of water. Add soda. Heat to boiling and simmer for 10 minutes. Pour into a colander over a large bowl. Save water.
2) Put the beans, salt pork and onion in the bean pot. Add molasses, salt, sugar, dry mustard, pepper and a cup of water. Mix well. Add enough water to cover the beans. Cover the pot of beans.
3) Cook for 2 hours at 300 degrees. Add the remaining water and stir again. Cook for 1-1/2 hours (or until the beans are soft). Find out 1/2 hour ago.
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