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Simple Boston Oven Baked Beans

Western.Chefs's picture
Ingredients
  Dried yellow eye beans/Navy beans / pea beans 2 Pound, soaked
  Salt pork 8 Ounce, cut into 12 pieces, with the rind slashed
  Cold water 2 Cup (32 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Onion 1 Large, coarsely chopped to make 1 1/2 cups
  Salt 2 Teaspoon (adjust quantity as per taste)
Directions

1. In a 6-quart Dutch oven, precook the soaked beans, allowing 10 minutes for the slow-bake method (30 minutes for the fast-bake). Rinse the beans and drain them well.
2. Preheat the oven to 300°F for slow-bake (350°F for fast-bake). Place 1/2 the salt pork in a 4-quart bean pot or casserole. Ladle mthe beans and bury the remaining salt pork.
3. In a small saucepan, bring the water, and molasses to a boil over high heat, then pour over the beans. Top with the onion. Cover and bake for 7 hours for slow-bake (1 hour for fast-bake) or until tender, adding more boiling water if needed to keep the beans moist. Stir in the salt during the last 10 minutes of baking.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
90 Minutes
Servings: 
6

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