Park Slope Recipes by Tiny New York Kitchen: Victoria's Boston Baked Beans

Victoria's Boston Baked Beans

Labor Day Weekend is coming up and you might want to round out your BBQ with my delicious Boston Baked Beans!

INGREDIENTS

2 Pounds Dry Navy Beans

½ Pound Salt Pork

2 Quartered Onions

½ Cup Dark Molasses

½ Cup Packed Dark Brown Sugar

¼ Cup Pure Maple Syrup

¼ Cup Tomato Paste

2 Tablespoons Dry Mustard

2 Teaspoons Freshly Ground Pepper

1 Quart Boiling Water

Rinse the dry beans and cover with cold water in a pot.  They will need to soak overnight.  Drain and rinse the beans the next day.  Preheat your oven to 225° F.    Cut the salt pork into 1 inch thick slices.  Put ¼ cup of the salt pork and 4 onion quarters in the bottom of a bean pot.  Fill the pot half full of the beans and
repeat the pork and onion.  Pour in the rest of the beans.  Mix the molasses,
brown sugar, maple syrup, tomato paste, mustard and pepper into the boiling
water.  Stir until all of the ingredients dissolves and then pour over the beans. Fill the pot with enough additional water to cover.  Put any leftover salt pork on top.  Put the lid on and bake for 4 to 5 hours.  Check the beans for water level after 2 hours.  Add a bit more water if needed.  After 3 ½ hours start checking for tenderness.  Cooking times for beans vary.  You’ll know when they are done.  The last hour of cooking remove the lid and bake uncovered.  Don’t worry if the beans are tender, but still soupy because they will absorb the liquid as they stand.  Remove from the oven and let cook for 15 minutes before serving. When you do reheat them as leftovers you will probably need to add more water.  Serves 12