Boston Baked Beans
Sweet and tangy Boston baked beans are easier to make then you think. This recipe features navy beans slow-cooked with bacon, molasses and apple cider vinegar.
Today, I’d like to take a moment to speak to you about my love affair with beans. Specifically, Boston Baked Beans. This style of beans and I have been seeing one another casually, and always amongst friends, for almost six years now. It wasn’t until the last barbecue we attended together that I finally felt like I could commit…to the recipe. You see, I have been working on this guy for what feels like forever. First they were too mushy, then they were too sweet, not smoky enough, not tangy enough, needed more salt, needed less salt...and, I know, it sounds nitpicky. But what can I say? I am just a type A-kind-of-gal. And actually, when it came to baked beans and picking a husband, Type A really payed off. I mean, are baked beans really that different from men anyway? Us women want a man that can stand up to heat, but not fall apart under pressure. We like men that can be sweet and tender, but not too mushy. We want the kind of guy that can add a little zing to life, but without being overbearing. Yup. It’s official. Boston Baked Beans and men are pretty much the exact same thing. Sorry guys.
1 lb Navy Beans, soaked overnight*
4 Slices Thick Cut Bacon, diced
Yellow Onion, diced
1/3 c Dark Molasses
½ c Dark Brown Sugar, firmly packed
3 tbsp Apple Cider Vinegar
1 tbsp Kosher Salt
1 tbsp Dry Mustard
2 tsp Black Pepper
Preheat oven to 300°
Pour beans into a strainer and rinse thoroughly. Add rinsed beans to a large pot, cover with water by 2” and bring to a boil over high heat. Reduce heat to medium-low and allow to simmer 30 minutes, or until just tender to the bite but still firm in texture. Have ready a strainer placed over a large heatproof mixing bowl, as you will need to reserve the strained cooking liquid. Strain beans over the mixing bowl and add them to the Dutch oven. Add the remaining ingredients and enough of the reserved bean cooking liquid to completely cover the mixture. Discard any remaining cooking liquid. Stir to evenly incorporate all ingredients, place lid on Dutch oven and bake for 2 hours. Uncover and bake for an additional 1 ½ to 2 hours, or until the texture is to your liking, stirring every 30 minutes or so. Remove from the oven, serve and enjoy.
Serves 12-15
*Soaking beans overnight is simple: (1) the night before you want to make the beans, pour them into strainer and rinse, (2) place beans into a very large bowl, (3) pour water over beans to cover by 2" (4) and let 'em hang out overnight and get to them at your convenience the next day. Easy Peasy.
Would pair well with:
