Baked Beans New England Style

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6-8 14 tsp


900 g l


Dried beans, navy or Great Northern Bouquet garni: Bay leaf Parsley stems Dried thyme A few celery tops


1. Soak the beans overnight in enough water to cover by 2 in. (5 cm.).

2. Place the beans and liquid in a pot and add the bouquet garni. Bring to a boil and skim foam. Reduce heat to a simmer. Cover and simmer 45 minutes-1 hour or until beans are just tender but not soft. Add more water if necessary during cooking.

3. Drain the beans, reserving the cooking liquid. Discard the bouquet garni.

l cup

250 mL


2 oz

60 g

Brown sugar

l tbsp

15 mL

Dry mustard

l tbsp

15 mL


8 oz

225 g

Salt pork,

medium dice medium dice

4. Mix together the molasses, brown sugar, dry mustard, salt, and 1 qt (1 L) of the bean cooking liquid. If there is not enough bean liquid, add water to make up the difference.

5. Mix the beans, molasses mixture, and salt pork in a 4-qt (4-L) pot or deep baking pan.

6. Bake, covered, at 300°F (150°C) for 2-212 hours. Add more liquid if necessary during baking.

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