August 26, 2011

Boston, You're My Home

All is quiet before the storm. It's hard to think about anything else, so I thought I would leave you this weekend with one of the photos I will feature in a future post about scenes around New England. And, of course, a recipe. You can tuck it away for a chilly October night or make a batch for your Labor Day weekend barbecue.

Boston Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees           

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.               

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.               


Tesca said...

Hi Kim, I hope you are well and the storm went away without destroying much. Hug Tesca

Kimberly Merritt said...

Thank you, Tesca. Me and mine are okay. I hope all is well in Germany.