Gourmet's Boston Baked Beans Recipe

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Gourmet's Boston Baked Beans Ingredients

2 cup dried navy beans, picked ove and r, insed
3/4 lb salt pork
1/2 cup molasses
1/2 tsp dry mustard (english style)
1/4 tsp paprika
1 tsp onion, grated

A Recipe for
Gourmet's Boston Baked Beans

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This is a recipe for Gourmet's Boston Baked Beans from the recipe cookbook of Recipes-to-go (Bean)

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Gourmet's Boston Baked Beans

There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

Gourmet's Boston Baked Beans Directions

In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a
small heavy kettle, and add fresh water to cover. Simmer, covered,
for 60 minutes. Drain in a colander, reserving the cooking liquid
and combining it with the soaking liquid.

To the kettle, add a quarter lb. piece of salt pork and the beans and
bury the remaining piece of pork, well scored, in the center of the
beans. In a small bowl, stir together the molasses, 1/2 cup of bean
liquid, mustard, paprika, and onion. Pour the mixture over the beans
and stir in.

Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as
necessary to keep the beans just barely covered. Remove lid and cook
uncovered for 1 more hour.

a 1946 Gourmet Mag. favorite

Serves: 6

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Gourmet's Boston Baked Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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