Baked Beans

By mariannefeldman

http://www.cookscountry.com/recipes/6567-quicker-boston-baked-beans?extcode=NSFBD15ZZ

Ingredients

• .

Preparation

Step 1

Quicker Boston Baked Beans
From Cook's Country | June/July 2011
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WHY THIS RECIPE WORKS:
We love authentic Boston baked beans but don’t always have the five to six extra hours they require. To get the same creamy texture fast, we first simmer dried beans with a little baking soda. The soda jump starts their softening, allowing us to shave the baking time down to two hours. We… read more

SERVES 4 TO 6

Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.

INGREDIENTS

1 pound dried navy beans (about 2 cups), picked over and rinsed
1 tablespoon baking soda
6 ounces salt pork, rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
Salt and pepper
INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.

2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.

3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)