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Epicurious

Boston Baked Beans

Using canned beans instead of dried greatly reduces the cooking time for this New England specialty, but you can use dried beans instead (see page 365 for soaking instructions).

Recipe information

  • Yield

    serves 6

Ingredients

1/2 cup unsulfured molasses
1/2 cup ketchup
1/4 cup Dijon mustard
3 cans (15 1/2 ounces each) navy beans, drained and rinsed
Coarse salt and freshly ground pepper
1 large onion, halved lengthwise and sliced 1/4 inch thick
4 slices bacon (4 ounces), halved crosswise

Preparation

  1. Step 1

    Preheat oven to 375°F. Combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.

    Step 2

    Transfer to a 2- to 3-quart covered baking dish. Scatter sliced onion over beans; lay bacon slices on top, in a single layer.

    Step 3

    Cover dish, and bake 30 minutes. Uncover; cook until bacon is crisp, 30 to 40 minutes more. Let cool 5 minutes, and stir well before serving.

  2. About Molasses

    Step 4

    Molasses is the syrup left over after sugar crystals are extracted from the juice of sugar cane or sugar beets. Sometimes sulfur is used in the refining process, which can alter the flavor. Unsulfured molasses tends to have a cleaner flavor and is generally lighter in color.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsMolassesNavy BeanBean and LegumeVegetableBaconCured MeatMeatSideDairy FreeEasyOven BakeCookbooks
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