Receta Boston Baked Beans
Tags
baked beans, beans, molasses
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I made these a couple of months back, when we were in the cold, gray month of February. I was holding off on them now that Spring is here, except Spring isn’t here in Maine. The leaves are popping out, the Cherry trees flowers have already come and gone, but it’s been raining a week straight and it’s in the 50′s. So, it’s still good weather for baked beans! Plus, beans always go great with hot dogs and it is almost hot dog season! These can be made ahead and refrigerated in an airtight container for up to 4 days.
Boston Baked Beans
Ingredients
- 4 oz salt pork, trimmed of rind and cut into 1/2 inch cubes
- 2 oz bacon (2 slices), cut into 1/4 in pieces
- 1 medium onion, chopped fine
- 1/2 cup mild molasses
- 1 Tbsp mild molasses
- 1 1/2 Tbsp. brown mustard
- 1 lb. dried small white beans (about 2 cups), rinsed and picked over
- Table salt
- 1 tsp. cider vinegar
- Ground black pepper
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 of molasses, mustard, beans, 1 1/4 tsp of salt, and 9 cups of 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 a syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining Tbsp. of molasses, vinegar, and additional salt and pepper to taste. Serve.
Source: Cook’s Illustrated January 1, 2003