Original Boston Baked Beans
Boston baked beans are a dish of white beans simmered for a long time in the oven. Traditional British baked beans are not an original British dish. They were imported from the United States at the end of the 19th century. (Traditional British/Irish breakfast recipe can be found in Issue #2 "Return to Dublin" magazine).
1 pound dry white beans, soaked for 15 hours
1 large sweet onion, thinly sliced
10 ounces salt pork, cut into 1/2 inch dice
1/2 cup dark, not black molasses,
1/3 cup brown sugar
4 tablespoons pure maple syrup
2 tablespoons ground mustard seeds
1 tablespoon fine salt
2 teaspoons black pepper, freshly ground
5 cups water
1. Preheat the oven to 250 degrees.
2. Spread the onion in an even layer on the bottom of a Dutch oven or heavy cast iron pot.
3. Spread the salt pork over the onion, then the beans.
4. In a large bowl, whisk together the molasses, brown sugar, maple syrup, ground mustard seeds, salt, pepper, and water.
5. Gently pour this mixture over the beans.
6. Place the pot over medium to high heat and bring it to a boil.
7. Cover the pot and place it on a rack in the middle of the oven.
8. Bake for about 4 hours or until the beans are tender, stirring once after 2 hours.
9. Remove the lid and continue cooking until the liquid has thickened to a syrupy consistency, about 1 1/2 to 2 hours longer.
10. Let stand at room temperature for at least 30 minutes and up to 2 hours to continue to thicken the liquid before serving.
11. Serve or let cool and refrigerate in an airtight container for up to 4 days.