Boston Baked Beans
I forgot where I got this recipe from but I will gladly give credit if I find my original source.
We usually eat this one day for dinner with Mac-n-Cheese, Slaw, and Rolls. Then we will eat them the next day for lunch.
This recipe serves about 16.
◦2 pounds white beans (northern or navy beans)
◦2 teaspoons salt
◦2 teaspoons dry mustard, you can use regular mustard if you don’t have dry
◦1/2 cup molasses
◦1/2 cup brown sugar, use a little more if you like your beans sweet
◦1 onion, peeled and chopped
◦4 to 6 oz of raw bacon, chopped
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two.
After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious.
Another way to cook this is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.