Boston Baked Beans

We love pork and beans, especially with hot dogs, hamburgers or really any kind of barbeque. You don't need to own an authentic ceramic bean pot, but I decided to invest in one anyway. Baking beans, in liquid with brown sugar, molasses and a few other aromatics for several hours yields really flavorful beans that are firm, yet tender-- that is, they don't disintegrate into mushy beans which can happen if they are simmered too long over the stove. This recipe comes from Martha Stewart, with a few minor tweaks. This will be my new "go to" recipe for Boston Baked Beans-- or in my case "Pork and Beans", since I live in California! Please click on the recipe source to see how I made these, on my food blog "A Feast for the Eyes".

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