Monday, March 3, 2014

Boston Baked Beans DMG Style


2 Cups Navy Beans ( or Great Northern )
8 Cups Water
1/2 Lb Salt Pork ( 1/2 inch pieces of bacon or ham
1/2 Cup Dark Molasses
1/4 Cup chopped onion  
2 Tsp dry mustard , or Dijon/ hot mustard
1/2 Tsp salt
2 Tbl spoons brown sugar

Bake at 300' for 6-7 hrs feeds 6-8 persons


Sort dry beans on a plate remove any broken beans , rocks and debris
add 4 cups of cold water to a soup pan and cover let stand overnight
( in a cool location but not refrigerated) don't let ferment

Next Day

After 8 hrs drain beans and keep the water to the side
Top up water to 4 cups bring to a boil and simmer for 1 hr

Drain water and water and put water to the side

Combine beans and salt pork in bean pot
Combine Molasses onion mustard, salt, and brown sugar pour over beans.
Stir with a blunt spoon and don't mash the beans  
add enough water to cover beans plus 1/4 inch, don't over do the water as you have to boil it off

Cover and bake for 6-8 hrs at 300'

stir occasionally and add water if necessary, don't stir in last 1/2 hr 

A hearty treat that will feed 6 for $4.99 or the price of one moca-chino