Saturday, 20 October 2012
Boston Baked Beans
Ingredients
Original recipe makes 6 servings
- 2 cups navy beans
- 1/2 pound bacon
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Directions
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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