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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 lb Navy beans, pea beans or; 2 Bay Leaves; 1/2 lb Salt pork; 2 ts Black Pepper freshly ground; 1/4 c Dried mustard; 1/3 c Maple syrup; 1/3 c Molasses; 1 c Tomato puree; 3 tb Cider vinegar; 1 md Onion, cut in 1/2" dice; 4 Garlic cloves, fine chopped; 1 ts Salt

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INGREDIENTS

1 lb Navy beans, pea beans or
2 Bay Leaves
1/2 lb Salt pork
2 ts Black Pepper ; freshly ground
1/4 c Dried mustard
1/3 c Maple syrup
1/3 c Molasses
1 c Tomato puree
3 tb Cider vinegar
1 md Onion, cut in 1/2" dice
4 Garlic cloves, fine chopped
1 ts Salt

Servings

INSTRUCTIONS

This recipe, adapted from "Jasper Whites Cooking From New England" (Harper & Row; 1989), may well be the ultimate American baked bean, just sweet enough from molasses and maple sugar. Pick through beans and discard off-colored or broken ones. Rinse and drain beans. Remove rind from half of salt pork. Cut into 1/2" squares. Cut other half into 3/4- to 1" thick strips to equal 4 or 5 strips, with rind attached. Set aside. Line bottom of earthenware crock or bean pot with 1/2" squares of salt pork and onion. Place beans on top. Bring 1 quart water to boil in saucepan. Add garlic, tomato puree, salt, pepper, mustard, maple sugar, molasses, bay leaves and vinegar. Simmer 1 minute. Mix well and pour over beans. Score strips of salt pork crosswise, about every inch, without cutting through. This prevents strips from curling while cooking. Place strips on top of beans and liquid. Cover pot and bake at 250F. 5 hours, checking occasionally (first at 2 hours, then every hour), to be sure liquid is just barely covering beans. Add more water as needed. After 5 hours, remove cover of bean pot and cook 1 hour more. Remove strips of salt pork and stir pot before serving. Makes 6-8 servings.

NOTES

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Boston Baked Beans

1 lb Navy beans, pea beans or
2 Bay Leaves
1/2 lb Salt pork
2 ts Black Pepper freshly ground
1/4 c Dried mustard
1/3 c Maple syrup
1/3 c Molasses
1 c Tomato puree
3 tb Cider vinegar
1 md Onion, cut in 1/2" dice
4 Garlic cloves, fine chopped
1 ts Salt

This recipe, adapted from "Jasper Whites Cooking From New England" (Harper  & Row; 1989), may well be the ultimate American baked bean, just sweet  enough from molasses and maple sugar.    Pick through beans and discard off-colored or broken ones. Rinse and drain  beans.    Remove rind from half of salt pork. Cut into 1/2" squares. Cut other half  into 3/4- to 1" thick strips to equal 4 or 5 strips, with rind attached.  Set aside.    Line bottom of earthenware crock or bean pot with 1/2" squares of salt pork  and onion. Place beans on top.    Bring 1 quart water to boil in saucepan. Add garlic, tomato puree, salt,  pepper, mustard, maple sugar, molasses, bay leaves and vinegar. Simmer 1  minute. Mix well and pour over beans.    Score strips of salt pork crosswise, about every inch, without cutting  through. This prevents strips from curling while cooking. Place strips on  top of beans and liquid. Cover pot and bake at 250F. 5 hours, checking  occasionally (first at 2 hours, then every hour), to be sure liquid is just  barely covering beans. Add more water as needed.    After 5 hours, remove cover of bean pot and cook 1 hour more. Remove strips  of salt pork and stir pot before serving. Makes 6-8 servings.

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 8 Servings

Calories: 271
Calories from Fat: 213 (79%)

Amt Per Serving		% DV

	Total Fat 23.6g	32 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 2.9g
Cholesterol 24.1mg		7 %
Sodium 411.4mg		14 %
Potassium 307.9mg		8 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 11.2g
Protein 2.9g		4 %
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: 271

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