Boston Pork & Beans
- 1 quart dried beans
- Pork
- 2 Tbsp molasses
- 1 tsp fresh mustard
Wash the dried beans the night before you bake them. Soak in cold water.
When you awake the next day, pour off the water and place the beans in a kettle. Cover with plenty of cold water and set to boil. Cool until the beans are tender. Drain. Transfer the beans to a pot.
Score in lines the rind of a piece of pork. Bury the pork, all but the surface of the rind, in the middle of the beans. Add enough boiling water to the beans to cover.
Slowly stir in the molasses and fresh mustard. Cover the pot and put in the oven. Bake moderately and steadily at 350°F for 5 hours.
If the water evaporates so as to be below the surface of the beans, add enough water just to cover them. Toward the end of the time, it may be allowed to dry down enough to allow the pork to brown. Uncover the pot for a little while for this purpose.
When you awake the next day, pour off the water and place the beans in a kettle. Cover with plenty of cold water and set to boil. Cool until the beans are tender. Drain. Transfer the beans to a pot.
Score in lines the rind of a piece of pork. Bury the pork, all but the surface of the rind, in the middle of the beans. Add enough boiling water to the beans to cover.
Slowly stir in the molasses and fresh mustard. Cover the pot and put in the oven. Bake moderately and steadily at 350°F for 5 hours.
If the water evaporates so as to be below the surface of the beans, add enough water just to cover them. Toward the end of the time, it may be allowed to dry down enough to allow the pork to brown. Uncover the pot for a little while for this purpose.
Submitted by Jun 13, 2010
15 min
30 min
45 min