Quicker Boston Baked Beans(Cook's Country) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups. Ingredients:
1 lb dried navy beans, picked over and rinsed (about 2 cups) |
1 tablespoon baking soda |
6 ounces salt pork, rind removed and cut into 1/4-inch pieces |
1 onion, chopped fine |
3 cups water |
5 tablespoons dark brown sugar, packed |
1/4 cup plus 1 tablespoon molasses |
2 tablespoons worcestershire sauce |
4 teaspoons dijon mustard |
2 teaspoons cider vinegar |
salt and pepper |
Directions:
1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
2. 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
3. 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).
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