Boston Baked Beans and Brisket

  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

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