Boston Baked Beans


1 lb. navy beans
1/2 sm. onion
1/8 lb. salt pork, diced
6 tbsp. brown sugar or molasses
1/4 c. catsup
1/2 tsp. dry mustard
1 tsp. salt
1 1/2 tsp. Worcestershire sauce
2 c. boiling water
1/8 lb. salt pork, cut in strips


Cover beans and soak overnight. Drain; cover with fresh water and simmer slowly. When skins burst when blow upon, the beans are sufficiently parboiled.


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