Quicker Boston Baked Beans (Cook's Country)

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Quicker Boston Baked Beans (Cook's Country)

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I've always wanted to make Boston Baked Beans. Typically, the beans are slow-baked for hours. This recipe comes from the June/July 2011 issue of Cook's Country; using science, baking soda is used to quick soak and cook the beans (no overnight soaking is necessary). Total cooking time is 1½ hours, so it's much quicker! The recipe was pretty much a success, except for two minor things-- I used a cast-iron Dutch oven and so I should have added more water to the beans. It was easily remedied by adding it at the very end. My family LOVED this recipe, but I have a personal preference for sweeter baked beans. I "doctored" my portion by adding extra brown sugar and some honey. It was perfect.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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 ¼-inch pieces

  • 1

    onion, chopped fine

  • 3

    cups water

  • 5

    tablespoons packed dark brown sugar

  • ¼

    cup plus 1 tablespoon molasses

  • 2

    tablespoons Worcestershire sauce

  • 4

    teaspoons Dijon mustard

  • 2

    teaspoons cider vinegar

  • Salt and pepper

Directions

*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 to 4 1/2 cups. 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. 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. 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.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!


Nutrition