A little taste of home.

I finally got around to making baked beans. Boston Baked Beans, as if there is any other kind. They are pretty yummy, a little bland but perfection takes time. Brian went back for seconds so they can't be half bad.

Now if you don't already know, I'm a total foodie. I love food! I'm particularly fond of the hunt for the best food; restaurants, speciality shops, and organic everything. My beans had a mix of the best stuff  - organic onions, hickory smoked thick-cut bacon, sugar, molasses, navy beans, mustard.

In case you'd like to try them for yourself. I edited the recipie I followed so that yours will turn out more flavorful. If they come out a little bland and lighter colored at first don't worry, they get tastier and darker the next day.

Boston Baked Beans
1 pound beans (navy beans work well)
1/2 teaspoon baking soda
1/2 pound bacon or salt pork (bacon gives a smoky flavor)
1/2 medium onion (peeled, not cut)
4 tablespoons brown sugar
1/2 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Soak your beans in a bean pot or casserole dish overnight.

In the morning pre-heat oven to 325˚ and fill a dutch oven half full with water and baking soda. Bring to a boil and add beans, cooking for 10 minutes. Strain beans, saving the water they were boiled in. Rinse beans with cold water, set aside.

Line bottom of bean pot with half of your bacon/salt pork. Place your onion in, then cover with beans. Use remainder of bacon/salt pork to cover the top of the beans.

In a bowl mix all other ingredients with 3 cups hot bean water. Stir till combined well, pour over beans. Baked covered for 6 hours checking hourly for moisture. Beans should be moist, but not flooded.