Boston Baked Marrow Beans |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
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From the Philadelphia born MIL, her notes say quote: A necessity for Tailgate picnics, A bit time-consuming but worth every minute. Heaven in every bite. This southern gal will not argue with her MIL. Read more . NO way NO how. Ingredients:
1 lb. marrow beans (or sub great northern) |
1/2 tsp of baking soda |
1/2 lb. of salt pork scored |
1 large yellow onion |
1 teaspoon of paprika |
1 teaspoon of dry mustard |
28 oz. of crushed canned tomatoes |
1 cup of dark brown sugar |
1/2 cup of light molasses |
1 tablespoon of salt |
pepper- as much as you like (well,that helps a lot ) |
Directions:
1. Wash beans thoroughly, pick out stones, and soak overnight in cold water. Drain, add fresh water and bring to a boil. Add soda. Boil 30 minutes; skimming off foam. Blanch with cold water and drain.
2. Put piece of salt pork in bottom of bean pot. (I inherited my MIL's)
3. Add half the beans, bury the onion, cover with remaining beans.
4. Blend in separate bowl, paprika, brown sugar, mosasses, salt pepper, mustard and juice from the tomatoes.
5. Put tomatoes through the food mill and then add to the bowl.
6. Add this mixture to the beans. Cover
7. Bake at 300 degrees for 6 to 8 hours. Add boiling water if necessary to keep from drying out. Uncover for the last hour of cooking.
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