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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 329
% Daily Value**
Total Fat 6g
9%
Saturated Fat 2g
3%
Unsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 1452mg
61%
Total Carbohydrate 49g
16%
Dietary Fiber 10g
39%
Sugars 21g
Protein 21g
Vitamin A  0%Vitamin C  2%
Calcium  12%Iron  19%
Potassium  24%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boston Baked Beans

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Cider Vinegar
1/2 Teaspoon Baking Soda in 2/3 c water
1/4 Teaspoon Pepper freshly ground, to taste
1 Teaspoon Salt pickling
3 Tablespoons Dark Molasses (treacle)
2 Cups Navy Beans (16 oz)
1 Teaspoon Dry Mustard or 1 tablespoon Dijon mustard
1/4 Cup Brown Sugar (1 tbsp)
1 Yellow Onion peeled &
1/2 Pound Salt Pork cut in 1/4"
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Directions:

1. Soak the beans overnight in ample water to cover.

2. Drain the beans and cook in ample water with the baking soda.

3. Bring to a boil and simmer for 20 minutes. Drain.

4. Place 1/3 of the beans in a 2-quart baking pot with a lid.

5. Add 1/3 of the diced salt pork and 1/3 of the onion.

6. Add another 1/3 of the beans and repeat the layers, ending with salt pork on top.

7. Mix the remaining ingredients with a cup of hot water and pour over the beans.

8. Add enough additional hot water to cover the beans.

9. Place the lidded baking pot in a 300 F oven for about 4 hours, longer if the beans are not tender.

10. Stir only once or twice during the cooking process.

11. You will have to add additional water to the beans as they cook.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Sulfites, Pork, Natural Sweeteners, Mustard, Navy Beans, Beef, Vinegar, Onion allergies.
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