Boston Baked Beans

Boston Baked Beans is a side recipe built around dried navy beans, baking soda and bacon. Plan on 6 servings and about 160 minutes.

• Yield 6 servings
• Ready in 160 minutes
• Prep 10 minutes
• Cook 150 minutes

Ingredients

• 1 pound dried navy beans (about 2 cups, picked over and rinsed)
• 1 tablespoon baking soda
• 6 ounces bacon (chopped)
• 1 yellow onion (chopped fine)
• 3 cups water
• 4 tablespoons packed dark brown sugar
• 1/4 cup plus 1 tablespoon molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cider vinegar

Instructions

1. Preheat the oven to 350 degrees F, positioning an oven rack in the center. In a large Dutch oven or pot, bring 3 quarts water, beans and baking soda to a boil. Reduce the heat to medium-high and simmer vigorously for 20 minutes. Drain the beans in a colander. Rinse the beans and set aside. Rinse the pot and return it to the stovetop.
2. Heat the pot over medium heat and add the chopped bacon, stirring occasionally, until browned, about 6-8 minutes. Add the onion and cook until the onion is softened and translucent, about 5 minutes. Drain off bacon grease, if desired. Stir in the 3 cups water (use 4 1/2 cups if using a heavy cast-iron pot), rinsed beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper and bring the mixture to a boil. Cover, transfer to the oven and cook until the beans are tender, about 1 1/2 hours.
3. Remove the lid and continue to bake the beans until they are completely tender, about 30 minutes. Stir in the remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve.

Give it a minute off the heat, then serve it while it is still hot.