Yield: 8 Servings
|1 pounds||Dried great northern; navy, or pea beans|
|6 tablespoons||Dark molasses|
|½ teaspoon||Dry powdered mustard|
|1 small||Onion; peeled|
|1 pounds||Moderately-fat beef (chuck; flanken; or the like) -or-|
|½ pounds||Salt pork -or-|
|1 tablespoon||Vegetable oil|
|(none of these is necessary if you prefer to omit)|
IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS Soak beans at least overnight in the 6 cups of water (longer is even better). Drain, cover with fresh water, add the bay leaves, and simmer covered until *very* tender, about two hours. Drain, place half in a bean pot or other casserole with a tight-fitting top. Add all other ingredients.
Place remaining beans in pot, cover with boiling water, and bake tightly covered (use a sheet of heavy aluminum foil tightly crimped around the top if your casserole doesn't have a cover) in a 325 degree F (160 degree C) oven for about 7 hours. Remove top, pull piece of meat (if using) to top of mixture so it can brown, and bake another hour uncovered. (Note: it's a good idea to check water level after about 5 hours, and add more boiling water if necessary to keep the water level above beans until it's time to uncover.)
Serve (on Saturday night, of course) with ketchup or chili sauce, and steamed brown bread. If you want to be quite traditional, reheat leftovers and serve with codfish cakes or balls for Sunday breakfast. Freezes well, so if your bean pot is large enough, do two pounds at a time and stock up.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .