IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS – Bean Cereals Food Recipes

IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS – Bean Cereals Food Recipes

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    Recipe ingredients and directions:

    1 lb (500 g. dried great northern, navy, or pea beans

    6 cups (1 1/2 L) water

    2 crumbled bay leaves

    2 teaspoons (10 mL) salt

    6 tablespoons (90 mL) dark molasses

    1/2 teaspoon (3 mL) dry powdered mustard

    1 small onion, peeled

    Optional: 1 lb. (450 g) moderately-fat beef

    or 1/2 lb (225 g) salt pork

    or 1 tablespoon (15 mL) vegetable oil

    Soak beans at least overnight in the 6 cups of water (longer is

    even better). Drain, cover with fresh water, add the bay leaves,

    and simmer covered until *very* tender, about two hours. Drain,

    place half in a bean pot or other casserole with a tight-fitting

    top. Add all other ingredients. Place remaining beans in pot,

    cover with boiling water, and bake tightly covered (use a sheet of

    heavy aluminum foil tightly crimped around the top if your casserole

    doesn't have a cover) in a 325 degree F (160 degree C) oven for

    about 7 hours. Remove top, pull piece of meat (if using) to top

    of mixture so it can brown, and bake another hour uncovered. (Note:

    it's a good idea to check water level after about 5 hours, and add

    more boiling water if necessary to keep the water level above beans

    until it's time to uncover.)

    Serve (on Saturday night, of course) with ketchup or chili sauce,

    and steamed brown bread. If you want to be quite traditional,

    reheat leftovers and serve with codfish cakes or balls for Sunday

    breakfast. Freezes well, so if your bean pot is large enough, do

    two pounds at a time and stock up.

    Category: Bean Cereals Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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