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GOURMET'S BOSTON BAKED BEANS

Category:    Vegetables, Side dishes, American
Yield:6 servings
 
      2 c  Dried navy beans, picked ove      1/2 ts Dry mustard (english style)
           - and rinsed                      1/4 ts Paprika
    3/4 lb Salt pork                           1 ts Onion, grated
    1/2 c  Molasses                       
 
  In a bowl, combine the beans with 4 cups cold water and let them soak
  overnight.  Drain, reserving any remaining liquid.  Transfer them to a
  small heavy kettle, and add fresh water to cover.  Simmer, covered, for 60
  minutes.  Drain in a colander, reserving the cooking liquid and combining
  it with the soaking liquid.
  
  To the kettle, add a quarter lb. piece of salt 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, 1/2 cup of bean liquid, mustard,
  paprika, and onion.  Pour the mixture over the beans and stir in.
  
  Bake the beans, covered, in the middle of a preheated 300f oven for 5
  hours, stirring in some of the bean liquid at hourly intervals as necessary
  to keep the beans just barely covered.  Remove lid and cook uncovered for 1
  more hour.
  
  a 1946 Gourmet Mag. favorite
 

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