
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, American Classics, Beans, Comfort Food, Dinner, Kid Friendly, Labor Day Weekend, Lunch, Make Ahead, Memorial Day Weekend, Party Foods, Picnics, Pork, Side Dishes, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classics, BBQ, Bean Pot, Beans, Boiling Water, Boston, Boston Baked Beans, Brown Sugar, Comfort Food, Dark Brown Sugar, Dark Molasses, Dinner, Dry Beans, Dry Mustard, Grilling Time, Kid Friendly, Labor Day, Labor Day Weekend, Lunch, Make Ahead, Maple Syrup, Navy Beans, Onions, Party Foods, Pepper, Picnics, Pork, Pure Maple Syrup, Salt Pork, Side Dishes, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Tomato Paste, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
Labor Day Weekend is coming up and you might want to round out your BBQ with my delicious Boston Baked Beans!
INGREDIENTS
2 Pounds Dry Navy Beans
1/2 Pound Salt Pork
2 Quartered Onions
1/2 Cup Dark Molasses
1/2 Cup Packed Dark Brown Sugar
1/4 Cup Pure Maple Syrup
1/4 Cup Tomato Paste
2 Tablespoons Dry Mustard
2 Teaspoons Freshly Ground Pepper
1 Quart Boiling Water
Rinse the dry beans and cover with cold water in a pot. They will need to soak overnight. Drain and rinse the beans the next day. Preheat your oven to 225° F. Cut the salt pork into 1 inch thick slices. Put 1/4 cup of the salt pork and 4 onion quarters in the bottom of a bean pot. Fill the pot half full of the beans and repeat the pork and onion. Pour in the rest of the beans. Mix the molasses, brown sugar, maple syrup, tomato paste, mustard and pepper into the boiling water. Stir until all of the ingredients dissolves and then pour over the beans. Fill the pot with enough additional water to cover. Put any leftover salt pork on top. Put the lid on and bake for 4 to 5 hours. Check the beans for water level after 2 hours. Add a bit more water if needed. After 3 1/2 hours start checking for tenderness. Cooking times for beans vary. You’ll know when they are done. The last hour of cooking remove the lid and bake uncovered. Don’t worry if the beans are tender, but still soupy because they will absorb the liquid as they stand. Remove from the oven and let cook for 15 minutes before serving. When you do reheat them as leftovers you will probably need to add more water. Serves 12