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Step 1
Ingredients:
1 pound dried navy beans
1/3 cup Black Strap molasses
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 pound salt pork
1 medium onion peeled and coarsely chopped -
Step 2
Wash, rinse and drain the beans. Place the beans in a large pot and cover with 2 inches of water. Bring to a boil over medium heat, boil for two minutes. Remove from heat source, cover and soak one hour or overnight. When ready to prepare, drain and add new water to cover the beans.
Set on medium heat and bring to a boil. Turn down heat and simmer beans for one hour, or longer until the beans are tender. Watch pot and be prepared to add more water if necessary to keep beans covered. Drain, saving the liquid.
Pour the beans in a heavy duty two quart casserole dish or bean pot. Add and stir to combine the molasses, dry mustard, salt and pepper into one cup of the saved liquid. Pour over and stir into beans. Score and cut 1/2 inch slices in the salt pork. Do not cut through the rind. Cut up the onion and stir into beans. Add more saved bean liquid to make sure the beans are well covered and do not dry out. Cover casserole or bean pot and bake at 250 degrees F for 5 hours. Uncover during the last half hour of baking. Serves 6. -
Step 3
For 12 servings, use 2 pounds; or 16 ounces dried navy beans, 2/3 cup molasses, 2 teaspoons dry mustard, 2 teaspoons salt, 1 teaspoon black pepper, two 1/4 pound pieces salt pork and two medium onions, peeled and coarsely chopped. Prepare in same manner as for 6 servings.
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Step 4
Boston baked beans go well with sweet coleslaw, hot buttered baked skillet cornbread and iced tea! A basic but heavenly economical dish the entire family can enjoy!
