French Potato Salad
Boston Baked Beans
2014-11-25 00:02:36
Serves 6
Nutrition Facts
Serving Size
255g
Servings
6
Amount Per Serving
Calories 365
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 770mg
32%
Total Carbohydrates 74g
25%
Dietary Fiber 19g
76%
Sugars 25g
Protein 17g
Vitamin A
0%
Vitamin C
4%
Calcium
17%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb. dried navy beans (about 2 1/2 cups) picked over and rinsed
- 1 tablespoon baking soda
- 6 oz.salt pork, rind removed, cut into 1/4-inch pieces
- 1 onion, chopped fine
- 3 cups water
- 5 tablespoons packed dark brown sugar
- 5 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 4 teaspoons Dijon mustard
- 2 teaspoons cider vinegar
- Salt and pepper
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
- Cook salt pork in now empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
- Remove lid and continue to bake until beans are completely tender, about 30 minutes longer. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper.
- Serve.
Notes
- Beans can be refrigerated for up to 4 days.
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