Gluten Free Boston Baked Beans

By BE Gluten Free | Uncategorized

May 28

Too many commercial baked beans have questionable ingredients, so I began growing my own dried beans and making homemade baked beans.  I found this recipe on cooks.com.  It is a recipe for canning beans, but it also works well for large gatherings.  We made this recipe for my sons graduation party and have just a small pan left over.

 

1 qt. dried navy beans (I used pinto), about 2 pounds

2 tsp salt (for soaking beans)

1/2 lb lean salt pork, cut into 1″ cubes

3 onions, sliced (optional)

2/3 cup brown sugar, packed

2 tsp. salt

2 tsp. dry mustard

2/3 cup molasses

 

Cover beans  with 3 quarts cold water, add 2 tsp salt to the water, and soak for 12-18 hours in a cool place.  Rinse beans.  Cover with 3 quarts of fresh water and bring to a boil.  Cover and simmer over low heat until skins begin to crack.Drain.

Put the beans into a crock pot. Add salt pork and onions.  Mix remaining ingredients together and stir into pot along with 4 cups of water.

Cover and bake on low for 3 1/2 hours.  Add water if need, as the beans cook to keep the beans “soupy”.  If serving at a party you do not need to keep it soupy and can serve when desired consistency.  If canning you want the beans to be a bit soupy.

Pack into hot canning jars leaving 1″ of head space.  Process pints for 1 hour and 20 minutes, quarts at 1 hour 35 minutes at 10#'s of pressure ( you might have to adjust for altitude).

Makes about 6 pints.

 

About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.