New England Baked Beans
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cup
Pinto Bean (dry)3 cup
Navy Bean (dry)1 medium
Onion (stuck with 1 whole clove)1 cup
Unsulphured Molasses1 tsp
Dry Mustard1 tsp
Kosher Salt1 tbsp
Cider VinegarDirections:
1
Check the beans for any stones or dirt and discard
2
Put the beans in a large bowl; cover with cold water by about 3 inches
3
Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight
4
Drain the beans
5
Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat
6
Reduce the heat so the beans simmer and cook for 30 minutes
7
Drain, but reserve the cooking water
8
Preheat the oven to 250 degrees F
9
Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion
10
In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans
11
(If the beans are not covered by the liquid add more
12
) Cover the pot, and bake for 3 hours
13
Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid
14
Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours
15
Remove from the oven and stir in the rum, if desired
16
Serve