Best Boston Baked Beans

By GratefulSea

Note that this recipe calls for about 5-1/2 hours of baking time. We love this recipe for its layers of flavors AND its easy preparation. The use of dry beans, instead of canned ones, really makes a difference to the texture of the finished product, and this recipe does not require any pre-soaking.

All the flavor comes from just a few honest ingredients, with no masking flavors such as ketchup or brown sugar. The result is an absolutely wonderful combination of smokey sweet deliciousness.
And, as good as they are, they are three times better the next day

White beans (aka Navy beans) are wonderful sources of cholesterol-lowering fiber, as well as protein, vitamin B1, and all sorts of healthy minerals.

Ingredients

• 6-8 oz bacon (probably 6 thick-cut slices), cut into 1/4-inch pieces
• 1 medium onion, chopped fine
• 1/2 cup mild molasses
• 1 Tablespoon mild molasses
• 2 Tablespoons brown mustard
• 1 pound (about 2 cups) small, dried white beans, picked over and rinsed
• 2 teaspoons cider vinegar
• Salt and freshly ground pepper to taste

Details

Servings 8
Preparation time 30mins
Cooking time 350mins
Adapted from cooksillustrated.com

Preparation

Step 1

Sort the beans to remove any foreign matter (I spread them out on a contrasting-colored plate to make it easier to spot any stones).

Adjust the oven rack to the lower-middle position, and preheat to 300 degrees.

Slice up the bacon and place into an 8-quart dutch oven. Cook over medium heat until nearly all the fat is rendered, stirring frequently, about 8 to 10 minutes.

Add the chopped onion and continue to cook for another 8 minutes, until the onion is soft but not browning.

Lightly grease a half-cup measuring cup. Add 1/2 cup molasses, 2 T. mustard, 1-1/4 tsp table salt, beans, and 9 cups of water. Stir thoroughly to mix.

Increase the heat to medium-high and bring the beans to a boil. Cover the pot and place in the oven for about four hours or until beans are tender, stirring once, about half-way through the cooking time.

Remove the lid and continue baking for another 75 to 90 minutes, until the beans have a nice, syrupy texture. Remove from oven and stir in 1 T. molasses, 2 teaspoons cider vinegar, and salt and pepper to taste. (Add salt by teaspoons, tasting as you go.) Serve.