M
margaret suran
Guest
Congratulations to the new World Series Winners and let us make Boston
Baked Beans tonight in their honor.
The Food Network
Boston Baked Beans
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: New England Winter Fare
2 cups dried navy or pea beans, picked over
3/4 pound salt pork
1/2 cup molasses
1/2 teaspoon English-style dry mustard
1/4 teaspoon paprika
1 teaspoon grated onion
1 tablespoon sugar
In a bowl combine the beans with 4 cups cold water, let them soak
overnight, and drain them, reserving any remaining liquid. Transfer the
beans to a small heavy kettle, add fresh water to cover (about 31/2
cups), and simmer the beans, covered, for 1 hour. Drain the beans in a
colander, reserving the cooking water and combining it with the reserved
soaking liquid, and reserve the liquid. To the kettle add a 1/4 pound
piece of the pork and the beans and bury the remaining piece of pork,
well scored, in the center of the beans. In a small bowl stir together
the molasses, sugar,1/2 cup of the reserved bean water, the mustard, the
paprika, and the onion, pour the mixture over the beans , lifting the
beans with a spoon to allow the seasoning to concentrate to the bottom
of the kettle. Bake the beans, covered, in the middle of a preheated 300
degree oven, adding some of the reserved bean water at hourly intervals
to keep the mixture covered and lifting the beans to allow the liquid to
penetrate to the bottom of the kettle, for 6 hours. (The surface of the
liquid in the pot should just cover the beans.) Remove the lid for the
last hour of cooking.
Baked Beans tonight in their honor.
The Food Network
Boston Baked Beans
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: New England Winter Fare
2 cups dried navy or pea beans, picked over
3/4 pound salt pork
1/2 cup molasses
1/2 teaspoon English-style dry mustard
1/4 teaspoon paprika
1 teaspoon grated onion
1 tablespoon sugar
In a bowl combine the beans with 4 cups cold water, let them soak
overnight, and drain them, reserving any remaining liquid. Transfer the
beans to a small heavy kettle, add fresh water to cover (about 31/2
cups), and simmer the beans, covered, for 1 hour. Drain the beans in a
colander, reserving the cooking water and combining it with the reserved
soaking liquid, and reserve the liquid. To the kettle add a 1/4 pound
piece of the pork and the beans and bury the remaining piece of pork,
well scored, in the center of the beans. In a small bowl stir together
the molasses, sugar,1/2 cup of the reserved bean water, the mustard, the
paprika, and the onion, pour the mixture over the beans , lifting the
beans with a spoon to allow the seasoning to concentrate to the bottom
of the kettle. Bake the beans, covered, in the middle of a preheated 300
degree oven, adding some of the reserved bean water at hourly intervals
to keep the mixture covered and lifting the beans to allow the liquid to
penetrate to the bottom of the kettle, for 6 hours. (The surface of the
liquid in the pot should just cover the beans.) Remove the lid for the
last hour of cooking.