Traditional New England Boston Baked Beans

Embark on a culinary journey back to Colonial New England with this authentic recipe for Boston Baked Beans. This hearty, wholesome dish is steeped in history and tradition, capturing the flavors of a bygone era. Perfect for a cozy weekend meal or a nostalgic taste of Saturday comfort food, these baked beans are slow-cooked to perfection, imbued with the rich sweetness of molasses and the savory depth of salt pork. Let's dive into my kitchen and create a batch of these timeless baked beans, courtesy of GunBlue490.

Ingredients:

- 1 pound dried navy beans or pea beans

- 1 large onion, coarsely chopped

- 1/2 cup dark molasses (Grandma's Molasses recommended)

- 6 tablespoons packed brown sugar (light or dark)

- 1 teaspoon dried Coleman's mustard

- 1 teaspoon salt

- 1/4 pound salt pork, scored (avoid pre-sliced if possible)

- 8 cups water (for soaking and boiling)

Equipment:

- Large pot

- Traditional bean pot or a similar oven-safe pot with a lid

- Knife

- Measuring cups and spoons

Prep Time: 10 minutes (plus overnight soaking)

Cook Time: 5-6 hours

Total Time: Approximately 5-6 hours and 10 minutes (plus soaking time)

Servings: This recipe yields approximately 6-8 servings.

Instructions:

1. The night before, rinse your dried beans and pick out any debris. Soak the beans in a large pot with enough water to cover them by several inches. Leave them to soak overnight.

2. The next day, preheat your oven to 250°F (120°C).

3. Drain and rinse the soaked beans. Return them to the pot and fill with fresh water. Bring the beans to a boil over high heat and let them boil for 20 minutes. This process is called parboiling.

4. While the beans are boiling, prepare the rest of your ingredients. Chop the onion coarsely and score your salt pork by making shallow cuts about ¾ inch apart, without cutting through the rind.

5. Once the beans have parboiled for 20 minutes, drain them and reserve the cooking liquid.

6. In your traditional bean pot, layer the beans and the chopped onion. Pour in the dark molasses and sprinkle in the brown sugar, Coleman's dry mustard, and salt.

7. Nestle the scored salt pork on top of the beans, ensuring the rind is facing up.

8. Pour enough of the hot reserved bean cooking liquid into the pot to cover the beans.

9. Cover the bean pot with its lid and transfer it to your preheated oven. Bake for 5-6 hours, occasionally checking to see if additional liquid is needed to keep the beans moist (adding more reserved liquid or water if necessary).

10. Your Boston Baked Beans are done when they're tender and the liquid has thickened into a rich, flavorful sauce.

Cooking Tips:

- Always taste and adjust the seasoning at the end of cooking, as the flavors will develop and concentrate over the long baking time.

- If you like a bit more kick, consider adding a little extra mustard or a few dashes of hot sauce.

Credit to the author GunBlue490, and for more delightful recipes, visit their YouTube channel: https://www.youtube.com/@GunBlue490.

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