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August 31, 2011
New England Baked Beans
Tasty Side Dishes
Prep time:
50 minutes, plus standingbaking time:
3 hoursIngredients
Serves 4
- 8 ounces navy beans, rinsed and sorted
- 1/4 pound salt pork, trimmed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons firmly packed brown sugar
- 3 tablespoons maple syrup
- 3 tablespoons unsulphured molasses
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/2 bay leaf
- 1/3 cup canned diced tomatoes, well drained
Directions
1
Place beans in large bowl; cover with 4 inches water. Let stand 8 hours, then rinse and drain. Cut salt pork into 4 slices. Score pork slices with tip of knife; set aside.
2
Bring 3 cups water to a boil in large saucepan. Place salt pork in water; boil 1 minute. Remove slices from water and set aside.
3
Place beans in 3-quart saucepan. Cover beans with 2 inches cold water. Bring beans to a boil. Reduce heat to low; simmer, covered, until tender, 30 to 35 minutes. Drain; reserve liquid. Preheat oven to 350°F. Line bottom of large casserole dish with one-half of salt pork slices. Spoon beans over salt pork.
4
Place 2 cups of reserved bean liquid into medium saucepan. Bring to a boil. Add onion, garlic, brown sugar, maple syrup, molasses, salt, mustard, pepper and bay leaf; simmer 2 minutes. Stir in tomatoes. Pour onion mixture over beans. Top with remaining salt pork slices.
5
Cover casserole dish with foil. Bake 2 1/2 hours. Remove cover; bake until thickened, 30 minutes. Discard salt pork slices and bay leaf before serving.
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grandma's secret
grandma's secret
Before measuring thick liquids like molasses and maple syrup, Grandma would lightly coat her measuring spoon with vegetable oil. This little trick allowed the molasses and maple syrup to slide off the spoon with ease.
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