Boston Baked Beans
February 11, 2020
"When I first learned to bake beans, this is the recipe I used. Not sure if it was a family recipe, as I don't actually remember my mother making them from scratch, but she may have. Prep time shown does not include overnight soaking of beans. To double the amount for a 3 1/2- to 4-quart bean pot, double the ingredients except for the onion."
- Serving Size: 1 (254.4 g)
- Calories 186.6
- Total Fat - 11.5 g
- Saturated Fat - 4.2 g
- Cholesterol - 12.2 mg
- Sodium - 691.7 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 0.9 g
- Sugars - 18.7 g
- Protein - 1.3 g
- Calcium - 62.2 mg
- Iron - 1.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
In a large pan, cover the beans with the water and soak overnight.
Bring to a boil and let boil 2 minutes, then lower heat and cook until tender, replacing water as needed to keep beans covered.
Pre-heat oven to 300 degrees F.
Drain beans, reserving the liquid, and put beans in a 2-quart bean pot.
Cut through pork rind about every 1/2 inch, cutting 1 inch deep but not all the way through.
Bury the pork and the whole, unchopped onion in the beans, leaving some of the pork exposed.
Mix 1 cup of the reserved bean liquid with the salt, molasses, mustard and sugar, and pour over the beans. Add liquid enough to cover beans.
Cover the pot and bake 6-8 hours, uncovering pot for the last hour.
Tips & Variations
- 2-quart bean pot