Boston Baked Beans

Ingredients

• 1 pint beans
• 1/2 lb. pork
• 1 small onion
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon mustard
• 3 or 4 tablespoons molasses

Method

1. 1

   Soak beans overnight.

2. 2

   In the morning, bring to a boil, drain, and layer with onion, beans, salt, sugar, mustard, and molasses in a bean pot.

3. 3

   Add pork on top, fill with water, and cook slowly all day.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 44. The excerpt below is the record exactly as published.

Boston Baked Beans. 1 pint beans. Yl lb. pork. 1 small onion. 1 teaspoon salt. 1 teaspoon sugar. Yl teaspoon mustard. 3 or 4 tablespoons molasses. Soak beans over night. In the morning let them come to a boiling point. Drain well. Put onion in bottom of bean- pot, then beans. Add salt, sugar, mustard and molasses. Pork on top. Fill beanpot with water and cook all day slowly, adding water when necessary except the last two hours. Mrs, Morris Whitehouse. Baked Pork and Beans. Boil 1 quart of navy beans with a piece of soda the size of a Lima bean in the water for 10 minutes. Pour off the water, cover well with fresh boiling water, and boil with 2 pounds of salt pork for 20 minutes. Slice a small onion in the bottom of a beanpot; drain the water from the beans and put half of them in the pot, then the pork, and then the rest of the beans. Rub together 1 even teaspoon of mustard

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