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Boston Baked Beans
Contributed by: Melinda
These are phenomenal, but I don't think there is one healthy thing
about this recipe. It is authentic and creates an outstanding
aroma throughout the house during the 6 hour cooking time. Enjoy!
2 lb (4 cups) small dried white beans
1 tsp baking soda
1 lb bacon
1 large onion, peeled
2/3 cup dark molasses
8 tbl brown sugar or white sugar
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
water
- Wash and soak beans overnight.
- Pre heat oven to 300.
- Cook beans in ample water with the baking soda at a simmer for 10 minutes. Drain and rinse.
- Place peeled onion in the bottom of a 3 quart ovenproof pot.
- Place 1/2 the bacon over the top of the onion lining the bottom of the pan.
- Add the rinsed and drained beans to the pot.
- Top with the remaining bacon.
- Combine molasses, sugar, mustard, salt and pepper and pour over the top.
- Cautiously* add just enough water to cover the beans.
- Cover and bake for 6 hours until beans are tender.
- Stir every couple of hours to see if additional water is needed. Don't make it too saucy.
*Be careful adding the water. Pour in a bit at a time and wait to see if it comes up just barely over the top of the beans.
I cut this recipe in half so I can serve it as a side dish. If you want it for a main course, or to feed a crowd
use the measurements above.
I prefer brown sugar for the flavor. It has more flavor and doesn't seem as sweet as white sugar. Surprisingly, you don't need to cut the salt even with the bacon. Beans are unusual that way.
Questions about this recipe?
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