A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, July 23, 2007

Boston Baked Beans

You might think, “baked beans, what’s the big deal?” but have you ever made Baked Beans them from scratch? The aromas fill the house all day while they simmer away. Totally easy – throw everything in the pot and let them cook themselves. All the ingredients straight from the regular grocery store!

1 pound navy beans, soaked overnight
1 Red onion, diced
12 oz salt pork, tough outer rind removed and discarded- cut remaining pork into lardons (thin strips) or dice
8 oz ham steak, outer casing removed and diced into bite size pieces
¼ cup plus 2 tablespoons Molasses
½ cup ketchup
1 Tablespoon kosher salt
1 teaspoon dry ground mustard (found in grocery stores with the spices)

Drain the beans of the soaking liquid. Place the beans in a slow cooker/crock pot. Cover the beans with fresh water (about 1 quart or enough to cover the beans by an inch or so). Place all of the remaining ingredients in the pot and stir to combine. Turn the heat to high and let beans cook for about 5 hours. Turn the beans to low and cook for another hour or more if you like. Serve with hot dogs.

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