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Boston Baked Beans #2

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • pepper


  1. Cook the beans in unsalted water for 1 hour. Drain and reserve the liquid. Use a heavy casserole with a lid and place the onions at the bottom.
  2. Cover with the beans. Mix the sugar, molasses, mustard, salt and a good amount of black pepper with 1 cup - 250ml) of the bean liquid.
  3. Pour over the beans, stir gently and cover the casserole. Bake for at least 3 hours at 250° F adding more liquid if too dry. If the dish is too liquid, remove the lid for the last 30 minutes of cooking.
  4. Servings:
    Source: Margaret Baechler, adapted from "Bean Feast", by Valerie Turvey
    Submitted by: Recipe Group Member
    Date: Oct 26, 1995

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