I got it this fall along with the book on the left at an thrift store. I love the photos in it. They are so bright and colorful.
Boston Baked Beans:
Soak overnight in cold water: 2 cups of navy beans that have been washed and picked through.
Simmer in same water until tender (1-2 hours).
Drain and save the water. Place in a 2 qt bean pot in layers: (and I just happen to have my husbands grandmothers bean pot!)
the drained beans, 1/2 pound of salt pork, and 1 sliced onion. ( I used what was called side meat in the grocery store and sliced it.)
Combine: 3 tablespoons of molasses
2 teaspoons salt
1/8 teasooon of pepper (I used much more)
1/4 teaspoon dry mustard.
Pour over beans and add just enough of the reseved liquid to cover the beans. Cover and bake. Now this is where I didn't read ahead on this recipe. It says to bake for 8 hours! I only baked mine for two hours and that was plenty of time! I also added a little more of the reserved liquid during the cooking time.
*** Cathy reminded me I didn't mention a temperature. Bake at 300 degrees.
Let me tell you these beans were out of this world good! Thick, slightly sweet and sooooo tender.
I served mine with Savory Cheese Scones which I highly reccomend. You can find the recipe over at http://mennonitegirlscancook.blogspot.com/.
Hope everyone has a great day!