Boston Baked Beans in Ceramic Pot

Hey gang, I needed a place to post my recipes so I decided I would start a blog. So the first recipe is, fittingly, taken from my big brother, Tad. This is a variation of the recipe that he and his wife gave us along with the authentic ceramic bean pot as a Christmas gift this year. I have made beans in the pot several times and I use his specified preparation of the beans, onions and salt pork. The changes I made are in the sauce preparation.

This recipe calls for an authentic ceramic bean pot with lid. My brother and his wife gave us an antique one, they being pretty abundant on Flea-Bay. You can also find them at kitchen stores new, like this one. The is recipe will fill a 3 quart pot.



The Soak:

1. 1 lb. Dry Navy Beans
2. 2 Bay Leaves
3. 1 tsp. Baking Soda

Spread the beans out on a jelly roll pan or cookie sheet with a lip and examine them to make sure there are not any non-beans, be especially aware for pebbles and other tooth-breakers. Dump the sorted beans in a pot on the stove and cover with water to a depth of about 2-3 inches above the beans. Add the Bay leaves and baking powder and bring the pot to a boil. Reduce the heat to just barely simmering for 10 minutes. Remove from heat, cover and let sit overnight.

Pack the Pot:

1. 1 lb. Navy Beans (soaked, drained, rinsed and bay leaves removed)
2. 4 oz. Salt Pork or Smoked Pork Jowls cut into thin slices or 1/4 inch cubes
3. 1 large onion, diced

Place some of the salt pork in the pot as the bottom layer. Next, add a layer of beans, then some of the onion. Continue layering, ending with salt pork. Only fill the pot 3/4ths of the way to leave room for expansion. Discard any remaining beans, it is not advisable to overfill the pot.

The Sauce:

1. 1/4 c. Demerara Sugar
2. 1/3 c. molasses
3. 1/2 c. water
4. 1 tsp. pepper (fresh ground)
5. 1 Tbs. Spiced Rum (optional)
6. 2 tsp. powered mustard
7. 2 cloves garlic (minced) or 3 tsp. garlic powder
8. 1 Tbs. Apple Cider Vinegar
9. 2 Tbs. Real Maple Syrup
10. 1/4 to 1/2 c. prepared Chili Sauce (Heinz, etc)
11. 1/8 tsp. cayenne pepper
12. Additional water
    

Preheat the oven to 325. Place the ingredients in a pot and heat until just boiling and all the sugar has dissolved. Gently add the sauce to the pot, trying to not disturb the layers. Add additional water to bring the level of the liquids to the top of the beans. I usually put the water in the sauce pot after it is emptied so that I get the rest of the goodness still sticking to the sides.


Cover the pot with the lid and place in the preheated oven for 6-8 hours. Open the pot every once in a while to add water to keep the liquid level at the top of the beans. You can add some foil to the lid so that it makes a better seal, but it it not necessary.


When done, open the pot and gently mix the beans up. If they are too soupy, return to the oven without the lid and allow some of the liquid to evaporate. If they are too thick, add some water to get the consistency you prefer.

The beans will get a bit thicker as they cool. They are easily saved in the refrigerator and reheated in the microwave or on the stove in a pot.

You will probably never have better beans, this is one recipe that is always better than the store bought version!