Boston Baked Beans
the 92-year-old poet/sleuth in the Marthas Vineyard
mystery series by Cynthia Riggs, serves her Boston baked beans
every Saturday night, as she has done throughout her long
Dried beans are put to soak on Friday night, boiled Saturday
morning, then cooked all day Saturday in a crockery bean pot.
Serve them for company (or family) on Saturday night with
brown bread, hot dogs, and salad, with pie and coffee for
- 1 pound dried yellow eye beans (or navy beans)
- 1/3 cup dark brown sugar
- 1/4 cup molasses
- 1 teaspoon salt
- 1 teaspoon dry mustard
- chunk of salt pork about 2" x 2" x 2"
- 1 medium onion
On Friday night, rinse the beans, then put them in a large
kettle and cover them with water. Set them aside to soak all
night. Saturday morning, boil the beans in the same water
until the skins crack when you blow on them. Score the onion
and set it in the bottom of the bean pot. Drain the beans,
but keep the water you boiled them in. Empty the drained beans
into the bean pot. Score the chunk of salt pork and tuck it
into the beans, rind side up.
Mix the brown sugar, molasses, salt, and mustard together
with some water from the beans. Pour the mixture over the
top of the beans in the bean pot. Add the rest of the water
and, if necessary, add enough fresh water to cover the beans.
Cover the beans and set the bean pot on a pie pan to catch
drippings and cook at 300 degrees for five hours, checking
occasionally to make sure the beans are still moist. Add water
if necessary. Uncover the beans and let them cook uncovered
for another hour or until youre ready to serve. The
time is flexible, anywhere from four to seven hours cooking.
Copied from Victoria Trumbulls much used cookbook
by Cynthia Riggs, May 2009