Friday, July 5, 2019

Vintage Recipe: Boston Baked Beans

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This recipe for Boston Baked Beans uses a crock pot for all the cooking. Plan ahead because you will need to soak the beans all night and cook them all day.

The recipe was handwritten on both sides of a decorative recipe card. It was found in an old large recipe file box. The age of the recipe card is unknown.


See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, side dish, baked beans, crock pot
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Boston Baked Beans (Crock Pot)

ingredients:


  • 1 pint Yellow Eye Beans
  • 4 pints Cold Water (8 cups)
  • 1 tsp. Mustard
  • Salt
  • 2 Tbs. Molasses
  • 1/2 lb. Salt Pork (I use about 1/4 lb)
  • 1 Onion
  • 1/4 tsp.Paprika

instructions:


  1. Wash beans and soak them overnight in cold water.
  2. In the morning, bring them to a boil and cook for 20 minutes. Drain. (I leave a little water in them)
  3. Put into crock pot. Add salt pork cut into small cubes, the onion (whole or quartered), mustard, molasses and paprika. Mix well.
  4. Cover and cook on low 10 to 12 hours (or on high for 4 to 6 hours stirring occasionally). Beans should be tender but not mushy. Slow cooking develops the flavor and color.
Created using The Recipes Generator



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