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Boston BEiked Beans

From The market basket (1933).

Source and licence

From The market basket (1933), printed page 8, digitised by the Internet Archive: https://archive.org/details/CAT11085453027

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 2 cuijs dried bes.ns 1/2 pO'Und salt pork 4 tablespoons mole.sses 1 teaspoon mustard, if desired 1-1 / 2 teaspoons sal t( depending on altiness of pork) Soak the beans overnight in -".^Id water to cover.
  2. In the m.crning, drain, add a q-'ua.Tt of fresh wa.ter, simmer i jT 45 minutes, or until the beans bo^i^in to soften, and drain.
  3. S^^ore the rind ^'f the salt pork and put half of the pork in the bottom of the bean pot.
  4. Add the beans, m.ix the m.clo.sses and other seasonings v/ith a little hot water, and pour over the beans.
  5. Add enou,;h hot water to cover.
  6. Place the rest of the salt pork on top, -"over the pot, and cook the beans in a slow oven( about 25C^?.) for 6 or 7 hears.
  7. Add a little hot water from: tim^e to tim.e to replace that which cooks away and is absorbed by the bea.ns.
  8. Keep the lid on the bee^n pot "^ontil the last ho^j-T of cooking, then ^uncover, and allow the beans and pork on thp top to brown.
  9. Baked Onions stuffed v/i th Beans C'ut lo.rge onions in half, simjner in lightly salted welter until almost tender.
  10. Lift, the onions out and remove the center rings, chop, and m.ix v:ith cocked or canned beans.
  11. Season to taste with salt and pepper and fill the onion shells with the miixture.
  12. SprirAile brevd cr-infos on top and bake in the oven until the onions are tender and brown on tov.
  13. Chili con Came 2 cups cooked beans 1/4 po^uTid salt pork 1/2 pound ground lean beef 1/4 cup chopped onion 2 cups tomatoes 1 tablespoon chili powder > ^ Cut the salt pork into I/8 inch cubes and brown in a skillet.
  14. Add these cuces to the beans.
  15. Brown the chopped onion in the salt pork fat.
  16. Add the ^To-und "beef and cook slowly for 5 mdnutes.
  17. Comhine with ohe beans and ocher ingredients, ^ook until m^eat is tender and the flavors well blended.