Depression Era Cookbook- 1933 Boston Baked Beans

Pick over the beans carefully and wash them.

Soak the beans in plenty of cold water overnight.

In the morning, drain the beans in a colander.

Cover the beans with fresh cold water, add the baking soda, and simmer until tender (when easily pierced with a fork).

Drain the beans again in a colander and blanch with cold water.

Pour boiling water over the salt pork and scrape the rind until it turns white.

Cut through the rind every half inch, making cuts 1 inch deep.

Put the beans in a 2-quart bean pot and bury the pork in the beans so that only the rind is exposed.

In a measuring cup, mix the salt, dry mustard, pepper, and molasses, then fill with boiling water and stir well.

Pour the mixture over the beans and add sufficient boiling water to cover the beans.

Bake in a slow oven at 300°F for 6 to 7 hours, removing the cover during the last hour to allow the pork to become crisp, adding boiling water as needed.

Equipment Needed

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