Boston Baked Beans

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Boston Baked Beans

Menu by: AJRHODES3

Elements

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  • 2 glasses navy legumes
  • 1/2 pound sausage
  • 1 onion, finely diced
  • 3 tablespoons molasses
  • 2 teaspoons sea salt
  • 1/4 tsp ground black color pepper
  • 1/4 tsp dried up mustard
  • 1/2 mug ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 glass brownish sugar
  • Include all components to list
  • Put all components to list out

Guidelines

5 h

  1. Soak beans overnight in cool drinking water. Simmer the legumes inside the identical h2o till sore, around 1 to 2 hours. Empty and reserve the water.
  2. Preheat cooker to 325 qualifications F (165 degrees C).
  3. Prepare the legumes within a 2 quart coffee bean pot or casserole plate by putting a area of the beans in the bottom of meal, and layering all of them with sausage and onion.
  4. Inside a saucepan, mix molasses, sodium, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Provide the mix to some boil and dump around legumes. Put in only an ample amount of the set aside bean water to pay for the legumes. Include the recipe by using a lid or lightweight aluminum foil.
  5. Bake for 3 to 4 time from the pre-heated stove, till legumes are sore. Remove the cover about halfway through food preparation, and increase the amount of liquid if required to prevent the beans from getting also dry.

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