Hey there, food enthusiasts! Welcome back to my kitchen. Today, I’m excited to share with you a timeless recipe that brings warmth and comfort to every bite: Boston Baked Beans. This dish holds a special place in my heart as it’s a family tradition passed down through generations. I remember my grandmother preparing these beans during gatherings, filling the house with an irresistible aroma. Let’s dive into this nostalgic recipe that never fails to bring people together.
How to Prepare Boston Baked Beans
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Ingredients:
- 2 cups dry navy beans, soaked overnight
- 1/2 pound uncooked bacon strips
- 1 medium onion, diced
- 1/2 cup ketchup
- 3 tablespoons molasses
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
Directions:
- Transfer the soaked navy beans and soaking water to a saucepan.
- Bring the beans to a boil. Reduce the heat and let them simmer until tender, approximately 1 to 2 hours. Drain the beans and reserve the cooking liquid.
- Preheat your oven to 325°F (165°C).
- Arrange half of the beans at the bottom of a 2-quart casserole dish. Place half of the bacon strips over the beans and sprinkle half of the diced onions on top. Repeat these layers once more.
- In a large saucepan over medium heat, combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard. Bring the sauce to a boil.
- Pour the sauce over the beans in the casserole dish. Add just enough reserved cooking liquid to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake the beans in the preheated oven for 1 1/2 hours. Afterward, remove the lid and continue to cook, checking every half hour and adding more cooking liquid if needed to prevent the beans from drying out. Cook until the beans are tender, approximately 1 1/2 to 2 1/2 more hours.
- Once done, serve the Boston Baked Beans hot and savor every delicious bite!
Frequently Asked Questions
Q: Can I use a different type of beans?
A: While navy beans are traditional for this recipe, you can experiment with other beans like pinto or great northern for a unique twist.
Q: Can I make this recipe vegetarian?
A: Absolutely! Skip the bacon and use smoky spices or vegetarian bacon alternatives for a meatless version.
Q: What should I serve with Boston Baked Beans?
A: These beans pair wonderfully with cornbread, coleslaw, or grilled sausages for a complete meal.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover beans in airtight containers for up to three months. Thaw and reheat as needed.
Q: How can I adjust the sweetness of the beans?
A: Feel free to adjust the molasses and brown sugar quantities to achieve your preferred level of sweetness.
Q: Can I make this dish in a slow cooker?
A: Absolutely! Follow the recipe up to step 5, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beans are tender.
Thank you for joining me in my kitchen today. I hope you enjoy making and savoring these Boston Baked Beans as much as I do. Until next time, happy cooking!
Boston Baked Beans
Ingredients
- 2 cups dry navy beans soaked overnight
- 1/2 pound uncooked bacon strips
- 1 medium onion diced
- 1/2 cup ketchup
- 3 tablespoons molasses
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
Instructions
- Transfer soaked navy beans and soaking water to a saucepan.
- Bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
- Preheat the oven to 325 degrees F .
- Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
- Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
- Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
- Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 1/2 to 2 1/2 more hours.
- Serve hot and enjoy!
