Sunday, July 29, 2012

Boston Baked Beans

Our family always looked forward to Nana's baked beans at a family gathering.  She always make a big crock and I can remember her always wanting a hunk of the salt pork in her spoonful!  She never had a recipe written down (that I know of) but here's one that matches up....almost :)



  • 1 lb small navy beans
  • 1/2 tsp baking soda
  • 3/4 lb salt pork, diced (you could also use bacon if you want it smokey)
  • 1 large onion, chopped
  • 1 tsp salt
  • 2 tsp dry mustard
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 2 tsp worcestershire sauce

  1. Place beans in a large saucepan and fill with water until beans are covered.  Bring to a boil and cook for 30 minutes.  Or you could soak the beans overnight if you have the time.
  2. Drain the beans reserving the liquid (you should have about 3 cups of liquid, if it's less add in a little extra water).  Place beans in a slow cooker or cast iron pot and add in all ingredients.  Pour reserved liquid over the top.  Slow cook on low for at least 8 hours (the longer the better) or cook in cast iron pot at 200 degrees for 12 hours.  
Check periodically for the moisture level in your beans.  The sauce doesn't begin to thicken until about 8 hours of cooking.  If it is starting to look too thick add in a little water at a time.


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