Boston Baked Beans
By
Donna Parker
@parker5b
1
Made these right before the big flood of May 2010 in Nashville. Sweet cornbread would go great with this.
Ingredients
- 1 lbs pkg
- dry navy beans
- 1-2 large
- vadalia onions
- 1 1/2 c
- brown sugar, lightly packed
- 1 tsp
- yellow mustard
- 1 jar(s)
- sourgham syrup
- 1 pkg
- salt pork or bacon ends
- 1-2 tsp
- baking soda
- water to soak beans overnight
How to Make Boston Baked Beans
- 1Empty beans in a bowl. Pick out any beans that look bad. Cover with water and soak them overnight.
- 2Next morning dump beans and water into a pot. You can rinse and add more water to beans if you like. Heat beans with the baking soda added to the pot. Reserve the liquid.
- 3Mix 2 cups of reserve liquid with brown sugar, dry mustard and molasses. Set aside.
- 4I use a small crock pot. I layer onions slices, beans and salt pork or bacon ends. Pour reserve liquid and continue to layer till nearly full.
- 5Cover crock with foil and put a cookie sheet on rack below to catch any spills. I add a little extra molasses and brown sugar after an hour or two of cooking. Check beans so they do not dry out and burn. If needed I add some reserve liquid not used in the process.
- 6Oven should be low 250 degrees to 275 degrees max. Cook till beans are tender 5 hours or more.
