Boston Baked Bean
An American classic, these beans are good
hot or cold, summer or winter. Enjoy!
Your host, Brad
2 cups navy beans or Great Northern beans
Water enough to soak the beans
1 tsp salt
1/4 pound salt pork
2 tsp dry mustard
5 Tbl dark-brown sugar
4 Tbl molasses
Wash beans and remove any stones. Add
water to cover the beans and soak overnight.
In the morning add salt, mix well, and then
drain, reserving the liquid. Preheat the oven to 300°F. Cut off a
third of the salt pork and place it on the bottom of a bean pot or similar
cooking pot. Add the beans to the pot.
Blend the mustard, brown sugar and molasses
with the reserved bean liquid and pour over the beans.
Place the remaining piece of salt pork on top
of the beans. Cover and bake for about 6 hours, adding water as needed.
Uncover for the final hour of cooking so the
pork will become brown and crisp.
Add more mustard, brown sugar or molasses as
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