Boston has been linked to beans throughout its history. The humble legume is certainly not the kind of association the town’s ancestors would have sought in striving to make their town’s mark in the New World. But they have found each other, as evidenced by the names of Beantown, Boston Baked Beans, Beanpot Hockey Tourney, and Boston Bean Pot, among others.
It wasn’t until the 1900s, however, with the emphasis on healthy eating that the warm image of a bubbling bean pot gained hiding place. Beans are now the very definition of what our food should be – high in carbohydrates and fiber.
As anyone who’s ever cooked for a Boston Ham and Bean Church Supper will tell you: the perfect method for baking beans is in a bean pot – to bake boston beans in the oven. ‘authentic old fashioned way. For that deliciously slow and delicately scented cooking, you want traditional pots and sturdy stoneware to protect your beans from burning or overcooking, while keeping them moist and tasty. This recipe embraces the traditional way of cooking authentic Boston baked beans.
OFFICIAL RECIPE FOR BOSTON HEAVY BEANS
For 8 people
2-1 / 2 quart jar version of beans
1 pkg. (1 pound) white beans or peas
1/4 pound salted pork, cut into 2 pieces
1 small whole onion, peeled
1 teaspoon of dry mustard
8 cups of water
1/3 cup molasses
1 teaspoon of salt
1/2 teaspoon of baking soda
3 tablespoons of sugar
1/4 teaspoon pepper
1) Soak the beans overnight in a large saucepan in 6 cups of water. Add baking soda. Bring to a boil and simmer for 10 minutes. Drain in a colander over a large bowl. Save cash.
2) Place the beans, salt pork and onion in the bean pot. Add the molasses, salt, sugar, dry mustard, pepper and a cup of water. Mix well. Add enough water to cover the beans. Cover the pot with beans.
3) Bake 2 hours at 300 degrees. Add the rest of the water and stir again. Bake an additional 1-1 / 2 hours (or until the beans are tender). Discover the last 1/2 hour.