Boston baked beans
A melange of
NAVY BEANS or
PEA BEANS (the latter a favorite with New Englanders),
SALT PORK, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so named because it was made by Puritan Bostonian women on Saturday, to be served for dinner that night. Because cooking was forbidden on the Sabbath, leftover beans were served with
BOSTON BROWN BREAD for Sunday breakfast . . . and, ofttimes, lunch.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?