Real Boston baked beans, made from scratch, are good, but they have no “zing.” This recipe, from The New England Cook Book published by the Culinary Arts Institute of Chicago, 1973, starts out like real Boston baked beans but adds ketchup. I added onions and garlic. The end result is a mildly flavorful bean casserole that’s quite pleasant. I made 1/3 of the original recipe and baked the beans in a 2-quart Pyrex casserole dish since I don’t have a bean pot. Leftover beans were placed in 1-1/2 cup freezer containers. This is a recipe that I’ll use again – it’s quite easy, freezes well, and goes well with hamburgers or barbecued ribs.
|Company Baked Beans |
Adapted from The New England Cookbook, 1973, Culinary Arts Institute of Chicago
Rating: 9 out of 10
1 lb. pkg. dried navy beans
1-1/2 Tbsp. butter or vegetable oil
1 medium onion, chopped fine
1/3 lb. salt pork
1/2 cup brown sugar
1/2 cup ketchup
2 tsp. dry mustard
1 tsp. sea salt
1 garlic clove, grated
Rinse and sort beans, discarding broken or blemished beans and stones. Place in 2-quart heavy pot; cover with cold water and lid and soak overnight. Drain beans, discarding water. Return to pot with 1 quart clean cold water; cover and simmer 1 hour. Skim off foam.
In the meantime, in a medium skillet, sauté onion in butter till transparent, about 5-6 minutes over medium heat. Grease a 2-quart oven-proof casserole dish with a lid. Cut the rind from the salt pork, then cut into thin slices. Drain beans, reserving liquid. Layer in casserole as follows: 1/3 of the beans, 2 Tbsp. brown sugar, 1/3 of the salt pork. Repeat 2x.
Pour 2/3 cup of the reserved bean liquid into a small bowl. Stir in ketchup, mustard, salt, sautéed onions, and garlic. Pour over casserole; cover; bake at 275F 5-6 hours, adding more liquid as needed. Uncover during the last half hour to brown the beans slightly. (Test the beans for doneness by taking one out and eating it. If it’s tender, it’s done.) Leftover beans may be frozen for future use. Yield: About 6-8 servings