40 Yrs To Get It Right Boston Baked Bean Recipe

• 1 lb Dry great northern, navy, or possibly pea beans
• 6 c. Water
• 2 x Bay leaves
• 2 tsp Salt
• 6 Tbsp. Dark molasses
• 1/2 tsp Dry powdered mustard
• 1 sm Onion, peeled
• 1 lb Moderately-fat beef (chuck,
• 1/2 lb Salt pork -or possibly-
• 1 Tbsp. Vegetable oil
• (none of these is necessary if you prefer to omit)

1. IT-TOOK-FORTY-YEARS-TO-GET-IT-RIGHT BOSTON BAKED BEANS
2. Soak beans at least overnight in the 6 c. of water (longer is even better).
3. Drain, cover with fresh water, add in the bay leaves, and simmer covered till*very* tender, about two hrs.
4. Drain, place half in a bean pot or possibly other casserole with a tight-fitting top.
5. Add in all remaining ingredients.
6. Place remaining beans in pot, cover with boiling water, and bake tightly covered (use a sheet of heavy aluminum foil tightly crimped around the top if your casserole doesn't have a cover) in a 325 degree F (160 degree C)
7. oven for about 7 hrs.
8. Remove top, pull piece of meat (if using) to top of mix so it can brown, and bake another hour uncovered.
9. (Note: it's a good idea to check water level after about 5 hrs, and add in more boiling water if necessary to keep the water level above beans till it's time to uncover.)
10. Serve (on Saturday night, of course) with ketchup or possibly chili sauce, and steamed brown bread.
11. If you want to be quite traditional, reheat leftovers and serve with codfish cakes or possibly balls for Sunday breakfast.
12. Freezes well, so if your bean pot is large sufficient, do two pounds at a time and stock up.

great northern, water, bay leaves, salt, molasses, powdered mustard, onion, beef, salt, vegetable oil

Taken from cookeatshare.com/recipes/40-yrs-to-get-it-right-boston-baked-bean-61628 (may not work)