“Boston Baked Beans: Really “Indian” Baked Beans as they were originated by the Indians three centuries ago…baked in earthen pots.  In early New England, they were traditional Saturday night fare.”  Betty Crocker Cookbook; 1950 ed.

When are you going on a picnic?

They brought sleeping mats, cooking pots, serving bowls, wheat and barley flour, roasted grain, beans, lentils, honey, butter, sheep, and cheese for David and those who were with him.  (2Sam 17:28, 29a; NLT)

June is a busy month.  Weddings, graduations, showers, and reunions are added bonuses to our social calendars.  Picnics brand the summer season of fun and fellowship.  Even certain foods are made primarily for summer fare and picnic season.  Growing up in the north, we only ever made iced tea in the summer.  (I know that seems odd to the southerners in our midst.)  For the month of June, I’ll feature recipes for picnic menus. 

Today’s recipe features Boston Baked Beans.  There seems to be almost as many recipes for baked beans as there are beans on the planet, but I’ll share a simple recipe that does require some planning.  Making baked beans from scratch using dried beans is well worth the time.  And they are very cost effective!

Look for dried navy beans or great northern beans.  They’re both white in color.  Great northern beans are larger and hold their shape when cooked for extended periods of time.  Navy beans are smaller and were once a staple on U.S. Naval ships, thus the name, “navy beans.”  Most baked beans you buy are made using navy beans.  Dried beans need to be “rehydrated” or soaked.  I usually soak beans overnight in a large bowl, but they can be soaked during the day as well.  Always use “good” water to soak the beans, not tap water, since the beans are sitting in the water for so many hours.

Another vital ingredient in authentic Boston baked beans is molasses.  However, not all molasses is created equal.  There are three major types of molasses with varying degrees of sweetness, color, and processing.  Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is then clarified, concentrated, and blended.

Unlike unsulphured molasses, sulfured molasses is a by-product of the sugar making process using green sugar cane that has not matured long enough.  During the processing and extracting process, the green cane is treated with sulfur dioxide and then boiled from one to three times.  I avoid buying any food containing sulfur dioxide if at all possible.

The third type of molasses is blackstrap molasses, which comes from the third boiling and contains little sugar. Dark and bitter, it is used primarily in the manufacturing of commercial cattle feed.  However, due to the high iron content and low sugar content, blackstrap molasses has been considered a health food by some.

Even though today’s recipe uses dried beans, canned beans can also be used to make excellent tasting baked beans.

Prayer Power
Father, we thank You for creating summer for our enjoyment.  We thank you for green grass and trees and for the beautiful blue sky.  We thank You for friendships and for the occasions to have fellowship and fun.

Link of the Day
Boston Baked Beans

Blessings on you as you plan your next picnic.