Boston Baked Beans
- 1 pound dried navy beans (about 2 cups)
- Vegetable cooking spray
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 4 cups water
- 1/2 cup molasses
- 1/3 cup ketchup
- 1/4 cup firmly packed brown sugar
- 2 tablespoons prepared mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 5 bacon slices, cut crosswise into thin strips
Sort and wash beans, and place in a large ovenproof Dutch oven.
Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside.
Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients.
Cover and bake at 325F for 2 1/2 hours.
Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.
To soak beans before cooking, sort and wash beans, and place in a
large ovenproof Dutch oven.
Cover with water to 2 inches above beans;
cover and let stand 8 hours.
Drain in a colander.