Boston Baked Beans
This is strictly my own creation from the beans to the additions. I have substituted canned beans here and just so you know, I don’t care to soak dried beans so I have some clear guidelines for the sub- stitution: 1 pound of dried beans (about 2 cups dry) = roughly 6 cups canned; 1/3 cup dry = 1 cup canned. You can figure from this just how much you will need.
2 onions, sliced into rounds
1/2 cup ketchup,
1/3 cup Dijon mustard
3/4 cup dark brown sugar
1 teaspoon dry mustard
1/8 teaspoon ground pepper
6 cups canned navy or cannellini beans, drained (about four 15.5 ounce cans)
3/4 cup unsulfured molasses
1/4 cup cider vinegar
4 ounces salt pork, thickly sliced
1 teaspoon coarse salt
If cooked in the over preheat oven to 275 degrees
Method: Place sliced onions in the bottom of the pan or if using a slow cooker do the same. Place the ketchup, mustard, brown sugar, dry mustard, salt, and pepper. Pour the beans over this then top them with the molasses and the vinegar and place the salt pork over the top. Add hot water to just come up to the top of the beans. Cover with a good lid and cook for 6-8 hours. If using a slow cooker, put on high with cover for 4-6 hours. Check midway to assure that the beans do not absorb all the liquid while cooking. Do not stir while cooking. If beans are not thick enough when done, remove the lid and cook until thickened. One of the reasons that I use canned beans other than the convenience of them is to avoid getting old dried beans as they will never cook properly. How in the world could you tell old dried beans from not old as they are all wrinkled?