Antique Boston Baked Beans Recipe (Bean Pot)

Boston Baked Beans

Video Recipe
1 bag frozen Lima beans
1 onion chopped
1/3 cup of butter
1 tsp mustard
1/4 cup molasses
Broth
Boil the onion and Lima beans until soft. Put the onion and beans in the bean pot and add 1/3 cup of butter, 1 tsp mustard, and 1/4 cup molasses. Cover with broth and bake 8 hours adding more broth as needed.

Original Recipe
20th Century Cook Book (1900)
Maude C. Cooke
1 quart navy beans, yellow-eyed beans, or Lima beans
1 onion
1/4 lb salt pork, 1/3 cup of butter, or 1/2 lb corned beef
1 tsp salt
1 tsp mustard
1/4 cup molasses
Hot water
Soak 1 quart of navy beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place in the bean pot. Remove the onion. Pour boiling water over one quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind into half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix 1 teaspoonful of salt and 1 teaspoonful of mustard with one quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface, and let it crisp. Bake 8 hours in a moderate oven. Use more salt, and one-third of a cup of butter, if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. The regular bean-pot is earthen, with a narrow mouth and bulging sides, and is seldom found outside of the New England States. Much of the excellence of this dish depends upon this utensil

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