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OF THE 1940'S & 50'S







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 300F.  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 taste requires.


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