Boston Baked Beans
Ingredients
- 1 lb dried navy beans (or 3 cups canned beans, drained)
- 4 cup water (if using dried beans)
- 0.5 lb salt pork or bacon, diced
- 1 large onion, finely chopped
- 0.5 cup molasses
- 0.25 cup brown sugar
- 1 tbsp Dijon mustard or dry mustard powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tbsp apple cider vinegar (optional)
- 2 cup water or broth (if using canned beans)
Steps
- If using dried beans, soak them overnight in water. Drain and rinse.
- Preheat oven to 300°F (150°C).
- In a heavy oven-safe pot or Dutch oven, cook diced salt pork or bacon over medium heat until it begins to render fat.
- Add chopped onion and cook 3–4 minutes until softened.
- Stir in molasses, brown sugar, mustard, salt, pepper, and vinegar if using.
- Add soaked (drained) beans with 4 cups fresh water, or canned beans with 2 cups water or broth.
- Bring to a simmer on the stovetop, then cover and transfer to the oven.
- Bake 3–4 hours, stirring once or twice, until beans are tender and the sauce is thick and syrupy.
- Serve warm.
