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Jasper White's Boston Baked Beans

The Pacific Northwest saw the same thing happen to its traditional baked beans and limas.
Print Recipe
Cook Time 5 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb dried navy or Great Northern beans
  • 8 oz salt pork thin strips and 1/2-inch dice
  • 1 medium onion medium dice
  • 4 garlic cloves finely chopped
  • 2 medium tomatoes peeled, seeded, diced
  • 1 tsp salt
  • 2 tsp freshly ground pepper
  • 1/4 cup Coleman's mustard
  • 1/3 cup maple syrup
  • 1/3 cup molasses
  • 2 bay leaves
  • 2 tbsp cider vinegar

Method
 

  1. 1. Place beans in a pot, add water to cover and let soak overnight.
  2. 2. Drain the beans. Sprinkle the diced salt pork and onion over the bottom of an earthenware bean pot or crock and add the beans.
  3. 3. In a saucepan, bring 1 quart of water to a boil, add the garlic, tomatoes, salt, pepper, mustard, maple syrup, molasses, bay leaves and vinegar.
  4. 4. Reduce heat, simmer 1 minute, then pour over beans.
  5. 5. Preheat oven to 250 degrees. Arrange strips of salt pork over the beans, cover the pot and bake 4 hours, adding more boiling water halfway through the cooking if necessary, to keep beans covered.
  6. 6. Uncover and bake 1 hour more.

Notes

From Maine Sunday Telegram, October 9, 1994. Allene White lives in Blue Hill Falls.

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