Serves 8 Portions of Boston Baked Beans
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
- 2 cups dried navy beans (white beans), rinsed and soaked overnight in cold water
- 1 quart water
- 1 1/2 teaspoon salt
- 1 large or 2 small bay leaves
- 1/4 cup dark brown sugar
- 4 strips smoked bacon, sliced into 1/4-inch pieces
- 1 tablespoons dry mustard
- 1 yellow onion, diced
- 1/3 cup dark molasses
- Drain and rinse the pre-soaked beans. Add the beans to a heavy Dutch oven, or another type of sturdy ovenproof pot. One with a tight-fitting lid is very important.
- Add the water, bay leaf, and a 1/2 teaspoon of salt, and bring to a boil over high heat.
- Turn down the heat to low, and simmer partly covered (meaning leave the lid offset by about an inch) for 1 hour and 15 minutes. The beans will still be firm, but starting to get tender.
- Preheat your oven to 350 degrees F.
- Remove from the heat, and discard the bay leaf, but do not drain the cooking liquid.
- Stir in the mustard, brown sugar, molasses, onions, bacon, and remaining salt.
- Cover and bake for about 2 hours, until the beans are tender. Be sure to check the beans several times during the baking time in case you need to add a bit of water. It's important not to let the beans dry out. On the other hand, if it seems too watery, you can remove the lid until it thickens a bit.
- Remove the lid, give the mixture a stir, and cook for another 20 minutes to give the top a crust.