Deejayâ€™s Boston Baked Beans
Makes about Â½ gallon
1 package small white dry beans (I use Great Northern)
1 teaspoons salt or to taste
1/2 teaspoons white pepper
2 teaspoons dry mustard
2 cup Brer Rabbit molasses the darker the better
1/2 lb smoked bacon diced slightly browned
1 diced red or green pepper
2 large onions sliced thin and separated
Rinse and pick over dried beans to remove any stones or debris before cooking. To make it easier sort dried beans on a large white plate or on a white, rimmed cutting board. The neutral background makes any unwanted stones or loose skins easy to spot.
Soak the beans in cold water for 24 hours or simmer them just long enough for their skins start to burst. If you simmer them, save the bean water, and use it in the bean pot later.
When the beans are ready add the onions and the drained beans into the bottom of the bean pot or foil pan if smoking. Stir in bacon. Mix all of the other ingredients with 2-4 cups of hot water (you may use the water you simmered the beans in earlier and dump it into the beans. Add enough water to cover the beans, and put the pot in the oven or at 250ÂºF.
Bake or smoke about 6-8 hours or until the beans absorb the flavors, adding water as necessary and occasionally stirring up the beans. For the last hour or so you can leave the pot uncovered to get rid of some excess water.