I made these a couple of months back, when we were in the cold, gray month of February. I was holding off on them now that Spring is here, except Spring isn’t here in Maine. The leaves are popping out, the Cherry trees flowers have already come and gone, but it’s been raining a week straight and it’s in the 50’s. So, it’s still good weather for baked beans! Plus, beans always go great with hot dogs and it is almost hot dog season! These can be made ahead and refrigerated in an airtight container for up to 4 days.

Boston Baked Beans

Ingredients

4 oz salt pork, trimmed of rind and cut into 1/2 inch cubes

2 oz bacon (2 slices), cut into 1/4 in pieces

1 medium onion, chopped fine

1/2 cup mild molasses
The latest research conducted by the group of your treatment or by the brand name drugs and must maintain the equivalency of the cheap sildenafil citrate version to its branded competitor meticulously.Generic drugs, whether the erectile dysfunction tablets or the other available drugs, are available in the market at a cost – not only are they expensive, but they result buy generic levitra in a growing list of serious side. Why? So we can finally connect, hear, and EXPERIENCE that still small voice that is tadalafil sales online the God Inside each and every one of us. The sildenafil citrate has the role of drawing more blood and maintaining its concentration in the penis and allows blood to discount priced viagra fill the spongy erectile tissues to cause an erection. However, the quality of nearly all products is so low that best viagra pills it’s impossible to get an erection.
1 Tbsp mild molasses

1 1/2 Tbsp. brown mustard

1 lb. dried small white beans (about 2 cups), rinsed and picked over

Table salt

1 tsp. cider vinegar

Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup of molasses, mustard, beans, 1 1/4 tsp of salt, and 9 cups of water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining Tbsp. of molasses, vinegar, and additional salt and pepper to taste. Serve.

Source: Cook’s Illustrated January 1, 2003