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Beans Boston Baked

  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6184 Calories from Fat 1769

% Daily Value*

Total Fat 198 g304.5%

Saturated Fat 68.4 g341.8%

Trans Fat 0 g

Cholesterol 195 mg65%

Sodium 7284.5 mg303.5%

Total Carbohydrates 910 g303.3%

Dietary Fiber 233.7 g934.8%

Sugars 314.3 g

Protein 225 g450.5%

Vitamin A 0.1% Vitamin C 19.8%

Calcium 203.3% Iron 362.1%

*Based on a 2000 Calorie diet


Beans Boston Baked Recipe