| Gourmet Boston Baked Beans
2 cups of dried navy beans, picked over
3/4 pound of salt pork
1/2 cup of molasses
1/2 teaspoon of dry mustard (English style)
1/4 teaspoon of paprika
1 teaspoon of onion, grated |
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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 300ºF. 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. Serving Size: 6 a 1946 Gourmet Mag. favorite
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