I'm the New England Strega Nona!
I picked up a redware bean pot at Sturbridge Village two weeks ago, wanting to make my very first batch of Boston Baked Beans after attending the New England cooking lecture. So, after prepping the navy beans and mixing in the ingredients sans salt pork, I put my big pot in the oven and left it there for most of a day, just like Yankee goodwives would've done after a day's bread baking (as the hot oven cooled overnight).
MMMMmmmmm, so much better than pork 'n beans in a can! Not too sweet, not too sticky, just right. And it makes a lot.
Even better with cornbread!
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Boston Baked Beans
*I halved the recipe. And I imagine, should you not have a magic bean pot, you could bake this in any covered dish.
1 lb dried navy beans, sorted, rinsed, and pre-soaked using your favorite method (overnight or boiled and simmered), retaining soaking water
1/3 cup brown sugar
1 teaspoon dry mustard
1/4 cup molasses
1 medium onion, sliced
Preheat oven to 300F.
Mix brown sugar, mustard, and molasses with 1 3/4 cup reserved soaking liquid. Then alternate layers of prepped beans with sliced onions and "sauce,"
Cover and bake for 5-7 hours. Add more liquid if needed.
Boston Beanpot Cookery
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