12831 Authentic Boston Baked Beans with Bacon Makes 6 to 8 servings Wed Jul 01 11:58:00 -0700 2009 Wed Jul 01 12:05:43 -0700 2009 American Licensed http://www.chow.com/recipes/12831 Wed, 01 Jul 2009 19:05:43 GMT Originally prepared by Puritan Bostonian housewives on Saturday to be served both for dinner that night and the next day (cooking was forbidden on the Sabbath), authentic Boston baked beans are as rare in Boston today as the delectable steamed Boston brown bread once served with the beans. In fact, the only true Boston baked beans I’ve eaten in the past few years were served not in Boston but at a homey restaurant in Middlebury, Vermont. These didn’t bear a scant resemblance to those canned tomatoey products seasoned more often than not with disgusting bits of processed frankfurters and not a hint of smoky bacon or molasses; and they were even altogether different in flavor and texture from the more respectable commercial beans that at least approximate the original. Adding a little rum to the long-simmering beans, of course, would have horrified the righteous Puritan ladies, but subsequent bean lovers learned many generations ago the advantage of this distinctive flavoring. These luscious beans are the best excuse I know to invest in a fine, two-quart earthenware bean pot.

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  • Place the beans in a kettle with enough water to cover by 3 inches and soak overnight.
  • Preheat the oven to 275°F.
  • Drain the beans, add fresh water to cover by 1 inch, and add the baking soda and onion. Bring the beans to a low boil, simmer for 15 minutes, then transfer the contents of the kettle to a 2-quart bean pot or casserole. Add the bacon to the beans and combine thoroughly. Stir in the molasses, mustard, salt, pepper, and the rum, place the pot in the oven, and bake slowly till tender, 5 to 6 hours. Add a little water if necessary, but allow the top of the beans to crust slightly during the final 30 minutes of baking. Serve hot.
    • ]]>     http://www.chow.com James Villas 51 Side Dish 101 4 cups dried pea beans (about 2 pounds)

    ]]>     1 teaspoon baking soda

    ]]>     281 1 medium onion, studded with 2 cloves

    ]]>     409 1 pound slab bacon (rind removed), cut into 1/4-inch cubes

    ]]>     1 1/2 cups dark molasses

    ]]>     310 2 teaspoons dry mustard

    ]]>     301 2 tablespoons salt

    ]]>     305 Freshly ground black pepper to taste

    ]]>     478 2 tablespoons dark rum

    ]]>     30310 james villas 30311 the bacon cookbook 5005 cheap 23680 affordable 38 budget 644 summer 10054 dairy free 6027 gluten free 2403 diy