Boston Baked Beans (Cooks Illustrated)

By Addie

The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

MY NOTES: Original recipe calls for 9 cups of water. That was WAY too much water (Walter said the same thing after making these beans!) so I have changed the amount to 5 cups. More can be added later if needed.

Ingredients

• 4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
• 2 ounces (2 slices) bacon, cut into 1/4 -inch pieces
• 1 medium onion, chopped fine
• 1/2 cup plus 1 tablespoon mild molasses
• 1 1/2 tablespoons brown mustard
• 1 pound (about 2 1/2 cups) dried small white beans, rinsed and picked over
• Salt
• 1 teaspoon cider vinegar
• Ground black pepper

Preparation

Step 1

Adjust oven rack to lower-middle position; heat oven to 300 degrees.

Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes.

Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 5 cups water; increase heat to medium-high and bring to 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 to 1 1/2 hours longer.

Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.