*  Exported from  MasterCook  *

                        Boston Baked Beans (White)

Recipe By     : Jasper White's Cooking From New England, 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Navy beans, pea beans, or other
                        - small dried white beans
     1/2   lb           Salt pork
   1       md           Onion -- diced 1/2"
   4       cl           Garlic -- fine chopped
   1       c            Tomato puree
   1       ts           Salt
   2       ts           Black pepper -- freshly ground
     1/4   c            Dried mustard
     1/3   c            Maple syrup
     1/3   c            Molasses
   2                    Bay leaves
   3       tb           Cider vinegar

  Pick through beans and discard off-colored or broken ones. Rinse
  and drain beans.
  
  Remove rind from half of salt pork. Cut into 1/2" squares. Cut
  other half into 3/4 to 1" thick strips to equal 4 or 5 strips, with
  rind attached. Set aside.
  
  Line bottom of earthenware crock or bean pot with 1/2" squares of
  salt pork and onion. Place beans on top.
  
  Bring 1 qt water to boil in saucepan. Add garlic, tomato puree,
  salt, pepper, mustard, maple sugar, molasses, bay leaves, and
  vinegar. Simmer 1 minute. Mix well and pour over beans.
  
  Score strips of salt pork crosswise, about every inch, without
  cutting through. This prevents strips from curling while cooking.
  Place strips on top of beans and liquid. Cover pot and bake at
  250 F. 5 hours, checking occasionally (first at 2 hours, then every
  hour), to be sure liquid is just barely covering beans. Add more
  water as needed.
  
  After 5 hours, remove cover of bean pot and cook 1 hour more.
  Remove strips of salt pork and stir pot before serving.

  Yield: 8 Servings
 

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