Baked Beans & Boston Baked Bread

Some might like Boston Baked Beans and some may not. I was one that didn't like them until I tried this recipie a few years ago. I make them once or twice during the winter months and double the recipe to share with a neighbor that LOVES them. All I can say is if you like canned Boston Baked Beans,,this recipie will make you never want to buy canned beans again!

Boston Baked Beans:


* 16 ozs. ( 2 cups ) dry navy beans
* 2 qts. cold water
* 1/2 teaspoon salt
* 1/2 cup molasses
* 1/3 cup brown sugar
* 1 teaspoon dry mustard
* 4 ounces salt pork
* 1 medium onion, chopped

Rinse beans add to water and soak overnight. Add salt to beans and water, cover and simmer until beans are tender, about 1 hour. Drain, reserving all the liquid. Measure 2 cups of liquid and adding water if needed, mix with molasses, brown sugar, and mustard. Cut salt pork in strips and grind it and cook it until almost crisp. If you don't have a grinder, chop the salt pork into small bits and cook until crisp.

In a 2 qt. bean pot (I use an antique 4 qt. bean pot so I double the recipe) combine beans, onions and salt pork. Pour molasses mixture over the top. Mix it together and put the top of your bean pot on.

Bake in 300 degree oven for 5 to 7 hours. Add more of the saved liquid if needed.

Comments: I usually double this recipe and find it takes about 6 hours. To reheat,,always add a little water.

Boston Brown Bread

Sift together 1 cup of sifted rye flower, 1 teaspoon baking soda, 1 teaspoon soda, and 1 teaspoon salt. Stir in 1 cup cornmeal, 1 cup whole wheat flower, 1 teaspoon cinnomon and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins and 3/4 cup ark molasses. Beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle, add boiling water to depth of 1 inch (cans should not be resting in water). Cover, steam for 3 hours adding more boiling water if needed. Bread is done when it has risen almost to fill the can and center has puffed sightly. If center remains indented, steam 15 minutes more. Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap, store overnight.

I personally like the brown bread medium toasted with butter, but I also love the beans with corn bread. The beans are also a good side dish instead of chips or french fries.


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