1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks
How to Make It
Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.
The idea is to put them in a pot to soak for 10-12 hours...on Friday...in the morning you put the recipe in the oven(I don't use vinegar) at 350 or lower if your going out.you can even lower the temp and cook them lower and longer to suit yourself.great dish for family on weekends.make a double batch and freeze them.great for a side for Sunday breakfast.throw in some hot dogs for an hour or so and dinner is done.add water so they stay covered. You won't find these in a restuarant....even in Boston.
I followed the recipe exactly. After 3 hrs cooking, I added about a cup of water because the beans looked dry. After 5 hours of cooking, I added another batch of the molasses mixture. I was ready to serve dinner after 6.5 hrs of cooking but the beans were still a little crunchy! They had a wonderful flavor but it takes too long to cook! Very disappointing...
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