43min 4 ppl
Boston Baked Beans
172 minutes
4 people
Hardover 60 min or 12+ steps
172 min · 7 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 16g
Carbs 52g
Fats 12g
About this dish
Navy beans slow-baked with bacon, molasses and mustard until deeply savoury and sticky - the classic New England pot that gives the city its nickname.
Allergy Info
Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
Meat & Poultry
- Streaky Bacondiced150 g
Dried Goods
- Dried white haricot beans400 g
- Light brown sugar40 g
Spices & Seasonings
- kosher salt0.5 tsp
Oils & Condiments
- blackstrap molasses80 ml
- Dijon mustard1 tbsp
- Apple cider vinegar1 tbsp
Utensils
- Large pot
- Dutch Oven
Method
1
Drain and rinse the beans after their overnight soak in cold water.
Approx. 4 minutes
2
Cover the beans with fresh water in a large pot, bring to the boil and simmer for 45 minutes until just tender, then drain, reserving the cooking liquid.
Approx. 45 minutes
3
Preheat the oven to 150°C.
Approx. 2 minutes
4
Cook the bacon and onion in a Dutch oven over medium heat for 6 minutes until the onion softens.
Approx. 6 minutes
5
Stir in the molasses, brown sugar, Dijon mustard, cider vinegar, salt and the beans, then add enough reserved cooking liquid to just cover.
Approx. 5 minutes
6
Cover and bake for 90 minutes, checking halfway and topping up with more liquid if it looks dry.
Approx. 90 minutes
7
Uncover and bake for a further 20 minutes until thick and glossy.
Approx. 20 minutes
