Boston Baked Beans
|Dry navy beans/Dry great northern beans||1 1⁄4 Cup (20 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Molasses||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
In a medium saucepan combine beans and 3 cups water.
Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.)
Rinse and drain beans.
In a 1 1/2 quart casserole or bean pot combine soaked beans, onion, celery, and carrots.
Stir in molasses, salt, mustard, pepper, and 2 cups water.
Bake, covered, in a 325° oven for 4 1/2 to 5 hours or till beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed.