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Name: Boston Baked Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Tomato; chopped; 1/2 c Brown sugar; 2 ts Gound pepper; 1 lb Navy beans;pea beans or; 1 ts Salt; 1 md Onion; cut in medium dice; 1/3 c Molasses; 2 Bay leaf; 1/2 lb Salt pork; 4 garlic finely chopped; 4 tb Colemans dry mustard; 3 tb Cider vinegar

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INGREDIENTS

1 c Tomato; chopped
1/2 c Brown sugar
2 ts Gound pepper
1 lb Navy beans;pea beans or
1 ts Salt
1 md Onion; cut in medium dice
1/3 c Molasses
2 Bay leaf
1/2 lb Salt pork
4 garlic ; finely chopped
4 tb Colemans dry mustard
3 tb Cider vinegar

Servings

INSTRUCTIONS

1. Soak beans overnight covered in cold water. Drain beans and discard broken or off-colored beans. 2.Remove rind from half of pork rind and cut in 1/2 inch squares. Cut other half in 1 inch strips leaving rind attached. Set aside. 3.Preheat oven to 250 degrees. Line bottom of earthenware crock or beanpot with squares of salt pork and onion. Place beans on top. 4.Bring 1 quart of water to boil in large saucepan and add garlic, tomato, salt, pepper, dry mustard, brown sugar, molasses, bay leaves and vinegar. Simmer 1 minute.Mix well and pour over beans. 5.Score the strips of salt pork and place on top of beans and liquid. Cover pot and place in oven. 6. Bake 5 hours checking occasionally to be sure liquid is just covering beans. Add water as needed. After 5 hours, remove cover and cook 1 hour longer. Remove salt pork strips and stir mixture before serving. NOTES : Jasper White is one of the Boston areas most well known chefs. This is his version of Boston Baked Beans. He suggests serving this with venison or game. He also suggests rebaking them in a hollowed out baby pumpkin. I like this served with a simple salad, good bread and a couple of bottles of any good california merlot. Have a few friends over on a Sunday night for a low key meal. Recipe by: Jasper White Posted to MC-Recipe Digest V1 #854 by Dan Taylor on Oct 19, 1997

NOTES

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Boston Baked Beans

1 c Tomato; chopped
1/2 c Brown sugar
2 ts Gound pepper
1 lb Navy beans;pea beans or
1 ts Salt
1 md Onion; cut in medium dice
1/3 c Molasses
2 Bay leaf
1/2 lb Salt pork
4 garlic finely chopped
4 tb Colemans dry mustard
3 tb Cider vinegar

1. Soak beans overnight covered in cold water. Drain beans and discard  broken or off-colored beans.    2.Remove rind from half of pork rind and cut in 1/2 inch squares. Cut other  half in 1 inch strips leaving rind attached. Set aside.    3.Preheat oven to 250 degrees. Line bottom of earthenware crock or beanpot  with squares of salt pork and onion. Place beans on top.    4.Bring 1 quart of water to boil in large saucepan and add garlic, tomato,  salt, pepper, dry mustard, brown sugar, molasses, bay leaves and vinegar.  Simmer 1 minute.Mix well and pour over beans.    5.Score the strips of salt pork and place on top of beans and liquid. Cover  pot and place in oven.    6. Bake 5 hours checking occasionally to be sure liquid is just covering  beans. Add water as needed. After 5 hours, remove cover and cook 1 hour  longer. Remove salt pork strips and stir mixture before serving.    NOTES : Jasper White is one of the Boston areas most well known chefs.  This is his version of Boston Baked Beans. He suggests serving this with  venison or game. He also suggests rebaking them in a hollowed out baby  pumpkin. I like this served with a simple salad, good bread and a couple of  bottles of any good california merlot. Have a few friends over on a Sunday  night for a low key meal.  Recipe by: Jasper White    Posted to MC-Recipe Digest V1 #854 by Dan Taylor <dant69@idt.net> on Oct  19, 1997

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 8 Servings

Calories: 339
Calories from Fat: 203 (60%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.7g
Cholesterol 24.1mg		7 %
Sodium 409.7mg		14 %
Potassium 174.4mg		5 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 33g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 339

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