You might think of baked beans as a summer-barbecue type dish. But if you want to make it from scratch, you need to leave it in the oven for many hours, making it a perfect recipe for these cold days of the year.
The recipe comes from Dr. Robert Wright, who oversaw the graduate program in the Religion Department of Temple University, where I worked as a secretary right after we were married. At the end of the year, Dr. Wright had a barbecue for his students and invited us. He served these delicious baked beans and gave us the recipe.
These are old-style Boston baked beans, flavored with molasses and brown sugar rather than tomato sauce. It’s an inexpensive but hearty and satisfying dish, and the leftovers are good too
You can cook it overnight if you like. You can also make this in a slow cooker (on high) if you don’t want to keep your oven on that long.
Ingredients:
1 lb. white or pinto beans
1 large onion, sliced thin
3 Tbs. molasses
¼ cup brown sugar
½ tsp. dry mustard
1 tsp. salt
Pinch black pepper
Directions:
Soak the beans overnight, and then boil them in the same water for 1 to 2 hours.
Preheat oven to 300 degrees.
Drain beans but reserve the water.
In a large, heavy, oven-proof pot, layer the beans and the onions. Add the rest of the ingredients. Pour the bean water over so that the beans are just covered. Cover the pot tightly and bake for 8 hours.
Serves 8
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