Boston Baked Beans

Time 5 hours 30 minutes
Yields Serves 8
Boston Baked Beans

Wash the beans. Soak them overnight in water to cover generously.


The next day, drain the beans and place in a large saucepan with fresh water. Bring to a boil and cook until the skins wrinkle, about 1 hour.


Heat the oven to 325 degrees.


Drain the beans, reserving the cooking liquid. Place half the beans in a bean pot, top them with a layer of half the salt pork, then add the remaining beans, followed by the salt pork as the top layer.


Combine the sugar, mustard, paprika and salt to taste in a bowl. Add the chili sauce, tomato and 1/2 cup of the cooking liquid. Pour over the beans. Place the onion on top.


Cover the beans and bake them for 2 hours. Check the liquid occasionally. If the beans become too dry, add a little more of the cooking liquid. After 2 hours, increase the heat to 350 degrees and bake until the beans are tender and most of the liquid has been absorbed, 2 hours. If the beans are too wet, bake them an additional 30 minutes.

This old recipe is slightly revised from the original, which was designed to go with an electric casserole produced by Westinghouse. The original recipe called for cooking the beans with baking soda for half an hour, a step eliminated here. Because my garage clean-out did not uncover an electric casserole, I have substituted an old-fashioned bean pot.

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