Updated Feb 24, 2016.
They don't call Boston "Beantown" for free. This bacon-spiked Boston baked beans side dish recipe is ideal for picnics and potlucks.
Makes 10 Portions Boston Bacon Baked Beans
- 1 pound dry navy beans
- 6 cups water
- pinch of sodium bicarbonate
- 1 bay leaf
- 6 strips bacon, decline in 1/2-inch pieces (typically salt pork can be used, and when preferred 4 ounces could be substituted with the bacon)
- 1 yellow onion, diced
- 1/3 cup molasses
- 1/4 cup packed brownish sugar
- 1 teaspoon dry mustard
- 1 1/2 teaspoon salt, in order to taste
- 1/2 teaspoon freshly ground pepper
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Soak the beans within the 6 glasses of water overnight inside a large saucepan or Nederlander oven. Give a pinch of sodium bicarbonate and bay leaf, and produce to some boil. Lessen the heat to medium and simmer for ten minutes. Drain right into a colander set on the large bowl, and reserve the liquid.
Preheat oven to 300 levels F.
Transfer the drained beans right into a small Nederlander oven. or perhaps a 2 1/2-quart bean pot for those who have one, and add all of those other ingredients.
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Stir until combined. Add an adequate amount of the reserved water to simply barely cover the beans.
Cover the pot tightly and put within the oven for one hour. Uncover and appearance the liquid level. Then add more reserved liquid when the beans are becoming too dry. Cover and prepare another hour. Uncover and try out the beans they must be beginning to obtain tender, but when they're still firm, cover and prepare much more time, adding a a little water when they're getting too dry.
When just tender, turn heat as much as 350 levels F. and then prepare uncovered for an additional half an hour approximately. This last half an hour would be to lessen the liquid a little, to produce a thick, syrupy consistency. Remove when ready, and serve hot or 70 degrees.