Classic New England Baked Beans
|Dried white beans/Navy beans||2 Cup (32 tbs)|
|Onion||1 Small, peeled|
|Water||6 Cup (96 tbs)|
|Onion||1 Large, finely chopped|
|Vegetable oil||3 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Powdered mustard||1 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
In a large pot, soak beans for 8 to 12 hours in 2 quarts of lukewarm water. Drain. Return beans to pot.
Make a few slashes in the small onion and add to beans along with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered 1 to 1 1/2 hours until beans are soft. Check beans occasionally and add boiling water, if needed, just to maintain water level. When beans are cooked, remove and discard small onion.
In a small skillet, saute chopped large onion in 2 tablespoons of the vegetable oil until soft. Remove from heat. Stir in salt, molasses, powdered mustard and brown sugar.
Place beans along with their cooking liquid in a heavy Dutch oven, casserole or bean pot. Stir in sauteed onion and remaining tablespoon of vegetable oil.
Bake tightly covered at 250° F. for 4 to 6 hours, adding small amounts of boiling water if beans become dry. Remove cover for last hour of baking.
For a zestier flavor, stir in optional ketchup and prepared mustard after baking.