Boston Baked Beans

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             FOOD FUNNY
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Thanks to Rosemary Sadler for sharing this bit of undeniable food wisdom:

In wine there is wisdom, in beer there is strength, in water there is bacteria.

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             TODAY'S RECIPE
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My overseas readers may not fully appreciate how much of a national icon
Boston baked beans are here in the USA. Every American has eaten them
hundreds of times, and many of us think this is the only way to cook
beans. I believe this recipe is doable almost anywhere in the world,
even if Great Northern or navy beans are not available in your neck of
the woods. Virtually any small dried bean will do. Make up a batch of
these and keep them on hand, in the refrigerator, to be reheated
whenever you need a last-minute side dish. They are even good cold, and
I know people who love them as a sandwich, between two slices of buttered bread.

Boston Baked Beans

2 to 3 quarts (2-3 L) water
2 lbs (900 g) dried Great Northern, navy, or other small dried bean
1 large onion, peeled, plus 2 large onions, peeled and studded with 2 whole cloves
1 tsp (5 ml) plus 1 Tbs (15 ml) salt
3/4 cups (180 ml) dark molasses (treacle)
3/4 cup (180 ml) dark brown sugar
1 Tbs (15 ml) dry mustard
1 tsp (5 ml) freshly ground black pepper
1/2 lb (225 g) salt pork in one piece, with rind left on

Bring 2 quarts (2 L) water to a boil in a large pan over high heat. Add
the beans and boil for 2 minutes. Water should cover the beans by at
least 2 inches (5 cm); add more if necessary. Turn off the heat and let
the beans soak for 1 hour. Add the peeled onion and 1 teaspoon (5 ml)
salt, and bring to a boil again. Reduce the heat to low and simmer
partially covered for 1 to 2 hours, until the beans are tender. The
water should always cover the beans. Add more water if necessary. Drain
the beans, reserving the liquid, and pick out and discard the onion. Add
more water to the cooking liquid, if necessary, to make 2 quarts (2 L).
In a deep bowl mix the molasses, 1/2 cup ( 125 ml) of the brown sugar,
the mustard, 1 tablespoon (15 ml) salt, and pepper, the beans and the
reserved cooking liquid and stir gently to thoroughly combine all the
ingredients. Place the clove-studded onions in the bottom of a 4 to 5
quart (4-5 L) oven-proof baking dish and pour the bean mixture over
them. Score the salt pork by cutting diagonal, crisscrossing slits about
1/2 inch (1 cm) deep through the fatty side. Push the salt pork into the
beans. Cover the pot tightly and bake in the middle of a 200F (90C) oven
for 7 hours. Then remove the lid and sprinkle the remaining 1/4 cup (60
ml) brown sugar evenly over the top and bake uncovered for an additional hour.
Makes about 3 quarts (3 L).
Received on Sun May 24 18:14:29 2009