In her recipe for Boston Baked Beans, she says, "The fine reputation which Boston Baked Beans have gained has been attributed to the earthen bean-pot with small top and bulging sides in which they are supposed to be cooked. Equally good beans have often been eaten where a five-pound lard pail was substituted for the broken bean pot." [emphasis mine]
Well, if that isn't an invitation to flexible cooking, I don't know one! So, last night, a can of navy beans and some ham turned into a quick and delicious one-pot meal.
Ingredients for two servings:
- 1 can of beans — I used navy beans but you could use another kind
- 6-8 ounces of ham — I used leftover picnic ham AKA smoked Boston butt AKA shoulder ham
- Several stalks of celery — enough that this will be your prime vegetable for the meal
- 1 large sweet onion
- 2+ tablespoons mustard
- 2+ tablespoons ketchup
- 2+ tablespoons molasses
- 2+ tablespoons broth or water
- Cube the ham
- Coarsely slice the celery and onion
- Drain the beans
- Put the ham, celery, onion and beans in a covered oven-proof casserole
- Mix the mustard, ketchup, molasses and broth (or water) as a dressing
- Pour the dress on the other ingredients and stir to mix thoroughly.
- Bake, covered, at 350°F approximately 1 hour or until the flavors have melded and the vegetables are soft.