Boston Baked Beans With Bacon |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good! Ingredients:
1 lb dried pinto bean (2-1/2 cups) |
7 -9 cups water (or enough water to cover beans by 3-inches) |
12 -14 slices bacon, cut into about 1/2-inch pieces |
2 onions, chopped |
1 1/4 cups ketchup |
1/3 cup maple syrup |
1/4 cup apple cider vinegar |
1/4 cup plain prepared mustard (use only plain mustard for this not dijon) |
3 tablespoons light molasses |
1 large bay leaf |
2 tablespoons chopped fresh garlic |
1 -2 teaspoon salt (can use seasoned salt) |
black pepper (lots of black pepper!) |
Directions:
1. Do this a day before: place the beans in a large bowl.
2. Add enough cold water to cover the beans by 3 inches.
3. Let stand at room temperature overnight.
4. The next day drain the beans very well in a colander; set aside.
5. Set oven to 350 degrees.
6. In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
7. Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
8. Transfer the pot to the oven.
9. Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
10. *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.
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