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Boston Baked Beans with Pancetta




Source of Recipe


bhg.com






List of Ingredients



• 1 lb dry navy beans
  
• 8 cups cold water
  
• 6 oz pancetta (Italian bacon) or bacon, cut up
  
• 1 cup chopped onion
  
• 1/4 cup packed brown sugar
  
• 1/4 cup molasses
  
• 1/4 cup maple syrup
  
• 1/4 cup Worcestershire sauce
  
• 1 tsp dry mustard
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 4 oz pancetta or bacon, cooked crisp and drained (optional)
  






Instructions



1. Rinse beans. In a 4-1/2 qt Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
   
2. In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until tender, stirring occasionally. Drain beans; reserving liquid. In the same pan cook 6 oz pancetta or bacon over medium heat until slightly crisp. Add onion to bacon and drippings; cook and stir until tender. Add brown sugar. Cook and stir until sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid. If desired, transfer to a bean pot.
   
3. Cover and bake in a 300 degree oven for 2-1/4 to 2-1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid. If desired, sprinkle with additional cooked pancetta or bacon before serving.
   






Final Comments


Makes 10 to 12 servings