Boston Baked Beans
Classic American delicious dish of white beans that can serve as a main dish or a side, will fill you up and keep you warm. To make this recipe vegetarian, remove the meat and add 2 tablespoons of butter or vegetable oil. "A pot of beans in the oven" by Michael Hastings, Winston-Salem Journal: November 7, 2012.
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- 1/2 pound(s) side meat, or 1/4 pound salt pork plus 1/4 pound bacon, diced
- 2 medium onions, chopped
- 1 pound(s) Navy beans
- 8 cup(s) water
- 6 tablespoon(s) molasses, or to taste
- 2 tablespoon(s) prepared mustard, preferably brown, or to taste
- 1. Heat oven to 300 degrees. Cook diced pork in a Dutch oven over medium heat until fat begins to render, about five minutes. Add onion and cook, stirring, until pork begins to brown and onions begin to soften, about five minutes.
- 2. Rinse and pick over beans, checking for debris. Add beans and water to pot. Bring to a boil.
- 3. Stir in molasses, mustard, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Simmer 10 minutes. Cover and place in oven four hours or until beans are tender.
- 4. Uncover pot and stir. If mixture is very thick, add a little water. Cook uncovered for one hour or until mixture is no longer soupy. Taste and add molasses, mustard, salt and pepper if necessary.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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