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Beans Boston Baked's picture
  Dried navy beans 1 Quart
  Salt 2 Teaspoon
  Salt pork 1⁄2 Pound, cut into pieces
  Onion 1 Cup (16 tbs), sliced
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  Dry mustard 2 Teaspoon
  Molasses 2⁄3 Cup (10.67 tbs)

Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place.
Add 2 teaspoons salt to beans and soaking water; bring to boil.
Cover and simmer until skins begin to crack.
Drain, reserving liquid.
Pour beans into a baking dish or bean pot.
Add pork and onions.
Combine remaining ingredients.
Add 4 cups reserved bean liquid (adding water, if necessary, to make 4 cups).
Pour over beans.
Cover and bake in a moderate oven 350°F 3 1/2 hours.
Add water, if necessary, as beans should be "soupy." Pack hot into hot jars, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 10 pounds pressure.

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