Boston baked beans

Recipe origin: United States Northeast Region

Ingredients

• 1 onion, peeled, halved, and cut into small pieces
• 2 cans (16-ounce each) navy beans
• 1 can (15-ounce) pinto beans
• ⅓ cup ketchup
• 3 Tablespoons brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon spicy brown mustard

Procedure

1. Preheat oven to 400°F.
2. Spray a sauté pan with cooking spray and heat over medium heat.
3. Add the onion pieces and sauté until soft, about 5 minutes.
4. Open the 3 cans of beans and empty them into a sieve in the sink, rinsing them under cold, running water.
5. In a 2-quart casserole dish, stir together the onions, beans, ketchup, brown sugar, molasses, and mustard.
6. Cover and bake for 30 minutes until the mixture is bubbly.

Makes 6 servings.

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.

The noun has one meaning:

Meaning #1: dried navy beans baked slowly with molasses and salt pork