Boston Baked Beans, Vintage Recipe

Naturally Gluten-Free Meals

BOSTON BAKED BEANS

100 Year Old Vintage Recipe

 
INGREDIENTS

2 Lb Navy Beans, soaked overnight
1 Large Onion, cut up
10 Cup Water
½ Cup Catsup
¾ Cup Molasses
½ Cup Sugar
1 Tbls Salt
1 Tsp Dry Mustard
¼ Tsp Garlic Salt
 
DIRECTIONS
Preheat oven 300-325F
Large bean pot or Dutch oven
 
Soak beans overnight in club soda.  First thing in the morning remove any stones and rinse and drain beans.  In large bean pot place onion on bottom and add beans.  In separate bowl mix remaining ingredients and pour over beans.  Cover and place in preheated oven to bake for several hours. Once or twice during cooking, give everything a stir, just to submerge the topmost beans and bring some of the ones from below up to the surface. Bake time is generally 10-14 hours. Keep covered until the last hour of baking, then remove the cover.
 
Continue to bake until the beans are extremely tender but still mostly whole, with only a small fraction beginning to burst. Check beans once or twice per hour during baking, adding hot water as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans. The goal throughout is to keep the liquid level just high enough that the upper beans don't dry out, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida