Aunt Emery's Boston Baked Beans

Ingredients

• 1 quart pea beans
• 1/2 pound of fat salt pork
• 1 tablespoonful of salt
• 1 tablespoonful of molasses
• 3 tablespoonfuls sugar
• 1 cup boiling water

Method

1. 1

   Pick over beans, soak overnight, then drain and cover with fresh water.

2. 2

   Cook slowly until skins burst.

3. 3

   Drain and place pork in bean-pot.

4. 4

   Mix salt, molasses, sugar, and boiling water; pour over beans.

5. 5

   Cover and bake slowly for 6-8 hours, uncovering the last hour.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 16. The excerpt below is the record exactly as published.

Aunt Emery's Boston Baked Beans Pick over 1 quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water and heat slowly (keeping water below boiling point), and cook until skins will burst — which is best determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if sufficiently cooked. Beans thus tested should be thrown away. Drain beans, throwing bean water out of doors, not in the sink. Scald rind of ^ pound of fat salt pork, scrape, remove 3^ inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every J^ inch, making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoonful of salt, 1 tablespoonful molasses and 3 tablespoonfuls sugar; add one cup boiling water

Cook this with the app: pantry check, scaling, and the assistant.