Saturday, 20 October 2012

Boston Baked Beans


Original recipe makes 6 servings

  1. 2 cups navy beans
  2. 1/2 pound bacon
  3. 1 onion, finely diced
  4. 3 tablespoons molasses
  5. 2 teaspoons salt
  6. 1/4 teaspoon ground black pepper
  7. 1/4 teaspoon dry mustard
  8. 1/2 cup ketchup
  9. 1 tablespoon Worcestershire sauce
  10. 1/4 cup brown sugar


1. Relax legumes instantaneously in cold water. Cook the legumes in the same water until soft, approximately 1 to 2 times. Strain and source the fluid.

2. Preheat range to 325 levels F (165 levels C).

3. Arrange the legumes in a 2 qt. vegetable pot or cookie sheet bowl by putting a portion of the legumes in the bottom of bowl, and adding them with bread and red onion.

4. In a soup pot, merge molasses, salt, and spice up, dry mustard, cat-sup  Worcestershire marinade and brown sugar. Bring the combination to a steam and add over legumes. Pour in just enough of the arranged vegetable water to protect the legumes. Cover the bowl with a lid or metal aluminum foil.

5. Bake for 3 to 4 time in the preheated range, until legumes are soft. Remove the lid about midway through cooking, and add more fluid if necessary to prevent the legumes from getting too dry.


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