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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Boston Baked Beans Recipe

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This recipe for Boston Baked Beans is from Pometta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dry white beans or Navy beans
1/2 lb. bacon cooked but not too crisp; drained and chopped.
1 large onion, finely diced
3 T. molasses
2 tsp. salt
1/4 tsp. Dry mustard
1/4 tsp. ground black pepper
1/2 cup ketchup
1 T. Worcestershire sauce
1/4 cup brown sugar
Directions:
Directions:
Soak beans overnight in cold water to cover beans. Simmer in the same water until tender, approximately 1-2 hours. Drain and reserve the liquid.
Preheat oven to 325º
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, Ketchup, Worcestershire,
and brown sugar. Bring mixture to a boil and pour over beans. Pour just enough of the reserved bean water to cover the beans. Cover dish with aluminum foil or lid. Bake for 3-4 hours in the preheated 325º oven until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Daddy loves Van Camps pork and beans. This is the closest recipe to that.

Great for "Beans on Toast" family English favorite

 

 

 

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