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Boston Baked Beans




Source of Recipe


My version of a recipe in Cooks Illustrated Summer 2007


Recipe Introduction


I had to make some adjustments to our palates for these beans to taste really perfect for us. I would probably scandalize a good Boston native with this, but I added bbq sauce at the end of the cooking time. I also added more brown mustard at the end when I adjusted the seasonings. They just tasted a little bland to us. I also needed to cook them much longer to get the beans to the soft and creamy (but not falling apart to mush) stage, but this is probably the fault of my beans and not the recipe. These are good, honest beans – a far cry from anything from a can. The method is great – just taste at the end and make any adjustments you need to make for your own taste.


List of Ingredients




4 oz. salt pork (very fatty kind), trimmed of rind and cut into 1/2” cubes
2 oz. (2 slices) bacon, cut into 1/4” pieces
1 medium onion, chopped fine
9 c. water
1 lb. dried small white beans, rinsed and picked over
1/3 c. plus 1 T. mild molasses
1 1/2 T. brown mustard (I added more at the end)
Salt
1 t. cider vinegar
Black pepper
(I added bbq sauce at the end)


Recipe



Adjust oven rack to lower middle position; heat oven to 300 degrees. Add salt pork and bacon to 8 qt. Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most of the fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add water, beans, 1/2 c. molasses, mustard, and 1 1/4 t. salt, increase heat to medium-high and bring to a boil.

Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 – 1 1/2 hours longer. Remove beans from the oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

Serves 4 – 6.