This recipe is a variation on the American recipe for Boston Baked Beans. Of course Boston in Lincolnshire, England, was also famous for its baked beans. Since many of the Puritan Founding Fathers were from Lincolnshire, the Americans should perhaps ask themselves whether theirs is a Boston, Massachusetts, or Boston, Lincolnshire, recipe!
Rinse the beans and soak them in cold water overnight or for a minimum of 5 or 6 hours.
Pour the beans into a pan with the water in which they were soaked. Add the salt and simmer, covered, for 2-3 hours, or until tender but not broken, adding water as needed in small amounts. When the beans have cooked, drain them and put them into the bean pot.
Pour boiling water over the pork, and scrape the rind until it is white. Score into ½-inch strips and press on top of the beans, leaving only the rind exposed. Mix the brown sugar, molasses, mustard, and Worcestershire sauce together. Add 1 cup of boiling water to this and pour over the beans. Add more boiling water to cover the beans, if necessary.
Cover and bake in a
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.