Throughout its history, Boston has been associated with beans. Certainly, the legume is not the kind of association that the ancestors of the cities might have thought when they went on to mark their New World city. But they ended up – as the names Beantown, Boston Baked Beans, Beanpot Hockey Tourney and the Boston Bean Pot, among others.
However, it was not until the 1900s, when the focus was on healthy eating, that the welcoming image of a bubbling pot of beans secretly won. Beans are at the moment, the very definition of what our food should be: carbohydrates and fiber.
As anyone who has ever cooked for dinner at a Boston ham and bean church will say, the perfect way to bake beans is to bake the beans – to prepare Boston Baked beans in authentic style. For this deliciously slow baking and delicately scented, you want traditional pans and resistant porcelain stoneware, protecting your beans from burning or over-cooking while keeping them moist and tasty. This recipe uses the traditional method of cooking authentic baked beans from Boston.
OFFICIAL RECIPE for BOSTON BEANS
2-1 / 2 quart bean pot
1 package (1 pound) white beans or peas
1/4 pound salted pork, cut into 2 pieces
1 small whole onion, peeled
1 teaspoon dry mustard
8 cups of water
1/3 cup molasses
1 teaspoon of salt
1/2 teaspoon of baking soda
3 tablespoons sugar
1/4 teaspoon of pepper
1) Soak the beans overnight in a large saucepan in 6 cups of water. Add the baking soda. Bring to a boil and simmer for 10 minutes. Drain in a colander on a large bowl. Save money.
2) Place the beans, salted pork and onion in the bean pot. Add 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 for 2 hours at 300 degrees. Add the rest of the water and stir again. Bake 1-1 / 2 hours more (or until beans are tender). Discover last 1/2 hour.