Course : Vegetables
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


10 cups Water
2 cups Dried navy beans
1/2 cup Packed brown sugar
1/4 cup Molasses
1 teaspoon Salt
6 slices Bacon -- crisply cooked crumbled
1 medium Onion -- chopped
3 cups Water

Preparation / Directions:

We based our recipe on Boston baked beans, a dish popular with early. Heat oven to 350 degrees. Heat 10 cups water and the beans to boiling in Dutch oven. Boil uncovered 2 minutes. Mix in remaining ingredients except 3 cups water. Cover and bake 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2 to 2-1/2 hours longer, stirring occasionally, until beans are tender and of desired consistency. Because the early Puritans couldn't cook on their Sabbath--sundown on Saturday to sundown Sunday--they needed a dish that could keep easily on the hearth. Beans with brown bread became a standard Saturday dinner and Sunday breakfast, earning Boston the name Bean Tow

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes