Wednesday, April 8, 2015

Boston Baked Beans

Boston Baked Beans


  • 1 pound navy beans (about 2 1/4 cups)
  • 1/2 pound bacon
  • 1 medium onion, diced
  • 3 TBSP molasses
  • 2 tsp kosher salt
  • 1/4 tsp dry mustard
  • 1/2 C ketchup
  • 1 TBSP worcestershire sauce
  • 1/4 C brown sugar


  1. Place the beans in a pot and cover them with 2 inches of water.  Let them soak overnight.
  2. Drain the beans, reserving the water they were soaked in.
  3. Dice the bacon and cook until crisp in a dutch oven or heavy bottomed pot.  Remove the bacon to add back in later and discard all but one TBSP of the bacon fat.
  4. Saute the onions in the bacon until translucent (about 5 minutes).
  5. Add the remaining ingredients, mix well and simmer for about 10 minutes
  6. Stir in the bacon and the beans and a cup of the reserved water and then cover and put into a 325 degree oven for 4 hours.  Check the beans every 1/2 hour to an hour and stir in more of the reserved water if needed.
Recipe serves 5 to 6 as a main dish or 10 to 12 as a side.


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