Cook the beans gently until the skins begin to break. Then drain off the water. Put the beans in a bean pot or deep earthen dish, and add seasonings and water to cover the beans. The simplest seasoning is one tablespoon of salt and one-half teaspoon of pepper to a quart of beans. Mix the salt and pepper with the water. A tablespoon of mustard may be added as well as a tablespoon or more of molasses and an onion. Bake the beans in a very moderate oven for eight or ten hours. Add a little boiling water from time to time, but never enough to bring the water beyond the top of the beans. Any kind of dried beans may be baked in this manner, but the small pea bean is the best for Boston Baked Beans. Do not cover the beans while baking.
1 pint white beans 1 tablespoon malt honey or molasses
2 tablespoons brown sugar
3 pints boiling water 2 teaspoons salt
1/4 cup butter
Soak the beans over night in cold water; then cook in cold water, and parboil for ten minutes. Drain off this liquid, and add three pints of boiling water. Cook about two hours or until the beans begin to break open. Then add the seasoning, and turn into a covered bean pot or baking dish, and bake in a slow oven four or five hours; add water if necessary during the baking process.
Remove cover a half-hour before finished baking to allow beans to brown.
1 quart dried lima beans 1/4 cup butter
1 1/2 tablespoons salt 3 cups milk
Soak the beans over night, and cook in water until tender.
Drain, put in a baking dish, and add butter, milk and salt. Bake one and one-half hours slowly.
3 cups stewed or baked beans 3 cups corn flakes
2 tablespoons butter
3 tablespoons strained tomato
1 1/2 teaspoons salt
Soak one cup of beans in cold water over night, then cook in three or four pints of water, and cook until tender; when quite dry, add the butter, strained tomato and salt if desired. Lastly, fold in the cornflakes - the quantity of flakes will depend upon the dryness of the beans - and form into croquettes. When shaped, place in a hot oven, and bake until nicely browned.