Boston Baked Beans

Most cultures of the world seem to have a signature bean dish, from the French it is the Cassoulet in Mexico her Re-fried beans and here at home it is Boston Baked Beans. Go into any supermarket and you will find can upon can of baked  beans and their cousin pork and beans lining the shelves. Some are not bad and others..  well... not so much, all requiring help to get to passable.
If you have ever had the opportunity to have the real McCoy these  pressure cooked supermarket varieties will leave you wanting something more. The flavor that comes from slow cooking for hours allowing the beans to soak up the fat from the pork mixed with the sweetness of really good black strap molasses and onion is beyond approach. Those folks in Boston really do "Know Beans"
This is a recipe that was my moms, as the legend goes it was an heirloom that moved west with the family handed down from mother to daughter. Not having any sisters or any children I leave it to you. Enjoy!


Prep time : 12 hrs *                            Cook time: 6 hrs

Tools:  2 quart Bean pot or Covered Casserole


Ingredients:

1 lb navy beans
1 med onion sliced
1/2 Lb salt pork or thick cut bacon cut in 1/2 " pieces
1/2 cup black strap molasses
2 tbl sugar
2 tsp salt
1/2 tsp black pepper
2 tsp mustard powder
1/2 tsp baking soda


Directions:

Pick through the beans and remove any that look questionable and any debris ( pebbles), Put the beans in a large bowl and cover by 2 in with water and soak for 12 hours.
*(Quick soak method) Put the beans in a large pot and cover with 2 in. of water bring the pot to boil simmer 5 min remove from heat cover and let sand 1 hr. Drain and continue with the recipe.

Place the beans in a stock pot and cover with 6 cups of water add 1/2 tsp baking soda and bring to the boil reduce heat and simmer 10 min. Place a colander over a large bowl and drain the beans retaining the liquor.

Assemble the rest of the ingredients. Stat layering the ingredients in the Casserole or  Bean Pot by placing some onion and salt pork in the bottom topped about 1/3 of the beans. Repeating the layers until every thing is in the pot.

 Mix together 2 cups of the reserved liquor from the beans the *molasses and spices and pour over the beans.
* tip: when working with molasses and honey spray the inside of the measuring cup with a little cooking spray and you will get every drop out of the cup.

Place the top on the dish and bake in a 325 º F preheated oven  for 6 hours. Check the beans at about the 2 hr mark for the amount of liquid in the pot. if it gets a little low  add some of the reserved  bean liquor. Uncover the last 30 min.

A square Meal For a Countryboy > Beans

Growing up on a Texas ranch, Beans and Corn bread were a staple and it seemed as though there was a pot warming on the stove daily. On a cold day their creamy goodness warm the soul like a mothers love. They are at home along side of the Potato salad at a BBQ, or as the main dish served with cornbread and garnished with a Jalapeno and a slice a Texas Sweet onion.
 On a recent trip home to visit her sweet Dad, my daughter called with her flight information and and a request for one of her favorites; Pinto beans and Cornbread for dinner the first night. You can take the Girl out of the country but I don't think you will ever get the country out of the girl. Gentlemen you have been warned.
I have eaten Beans all my life all over this land and in several different countries. Though the ways to prepare them do not vary greatly there are little things that are added in different cultures that give their beans a special twist.
The things that have changed in my recipe over the years are a direct result of these are; the inclusion of Mexican oregano, that I had in a bowl of beans in Tuscon AZ., Whole cloves that perked up some Black beans in a Cuban restaurant in Miami. A little ketchup for a bit of a spark, from Beans and Franks at a roadside dinner in OH.
My cooking methods have changed as well. Instead of the stove top in dutch oven I have switched to the Crock Pot with great success, from "Bean Town" ( Boston) and their long baked beans prepared in earthen ware crocks.
The result is some of the tastiest Pinto beans to ever grace a plate. Enjoy!

 Prep time: 8 hrs          Cook time: 6 hrs.           Serves: 8


Ingredients:

1 lb dry pinto beans, picked and sorted to remove debris
2 oz aprox. by weight  Salt Pork sliced into lardones
1 qt low sodium Beef Stock (home made if you have it) the  best you can find
2 tsp salt
1 1/2 tsp Granulated Garlic or 2 cloves chopped fine
1/4 tsp Cayenne pepper
1/4 tsp Black pepper ( the stuff from the box)
1/2 tsp onion powder or 1/4  finely cup grated Spanish onion
1 tsp Ground Cumin
1/2 tsp Corriender
2 Bay leaves
1 tsp Whole Cloves
1Tbl Mexican oregano
2 tbl Ketchup
* optional 2 Jalapenos with slits cut into the sides

Tools: Measuring spoons, Crock pot or dutch oven, Box Grater, Paring Knife.

Directions:

Sort the beans to remove any debris( twigs, pebbles)  rinse well and soak in 2 qrts of water over night.
The next morning and rinse again. place beans in the crock pot, add all the spices, salt pork, beef stock, and ketchup. Give a quick stir place the lid on  and set to high. Cook 6 hrs.
If using a dutch oven cook on med/low.
Serve with corn bread and sliced sweet onion, Jalapeneos or long grain rice. or serve as a side.