Recipe#94

Title: Baked Beans 03

Newsgroups: rec.food.recipes 
 From: esther@rochgte.fidonet.org (Esther Vail) 
 Subject: Boston Baked Beans 
 Date: Tue, 18 Apr 1995 13:30:40 +0000 
 Message-ID: <797979251.AA05355@rochgte.fidonet.org> 

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.