Delicious Boston Baked Beans Recipe:- Indulgent and full of flavor The Beans Baked in Boston Using bacon, molasses, brown sugar, and white beans, cook the mixture in the oven at a low and slow temperature. Whether you’re hosting a barbecue or a potluck, these baked beans are the ideal comfort food that can be enjoyed throughout the year.
Delicious Boston Baked Beans Recipe
On the left side of the picture is a white Dutch oven that contains Boston baked beans and a wooden spoon.
Blackened hot dogs on the grill, delicious corn on the cob, watermelon, and baked beans are some of the things that I look forward to the most when it comes to spending time with my family at summer picnics. I’ve always been a lover of beans, despite the fact that they sometimes receive a poor rap.
Ingredients
- 4 ounces(113.4 g) salt pork, trimmed of rind and cut into ½-inch cubes
- 2 ounces(56.7 g) bacon, cut into ¼-inch pieces
- 1medium onion, finely chopped
- ½ cup(168.5 g) + 1 tablespoon mild molasses, divided
- ⅓ cup(73.33 g) light brown sugar
- 2 tablespoons brown mustard
- 1 pound(453.59 g) dried small white beans, like great northern beans, rinsed and picked over
- 1¼ teaspoons(1.25 teaspoons) salt
- 9 cups(2.25 l) water
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Instructions
Set the rack in the oven to the lower-middle position, and preheat the oven to 300 degrees Fahrenheit.
In a large Dutch oven with a capacity of at least 7 quarts, add the pork and bacon.
Cook them over medium heat, tossing them regularly, until they are gently browned and the most of the fat has been rendered, which should take about 7 minutes.
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After adding the onion, continue to cook it for around eight minutes, tossing it occasionally, until it has become more tender. Put in half a cup of molasses, brown sugar, mustard, beans, and one-half teaspoons of salt, along with nine cups of water.
Raise the temperature to medium-high and bring the mixture to a boil. Cover the pot, and place it in the oven. Bake the beans for approximately four hours, stirring them once throughout the course of the first two hours.
Remove the lid and continue baking for a further one to one and a half hours, or until the liquid has reached a consistency similar to syrup. Take the beans out of the oven and whisk in the vinegar, the remaining tablespoon of molasses, and any additional salt and pepper that you feel needed.
Deliver. Making the beans ahead of time, allowing them to reach room temperature, and then keeping them in an airtight container in the refrigerator for up to four days is a viable option.
Nutrition
- calories: 636kcal
- carbohydrates: 80g
- protein: 14g
- fat: 29g
- saturated fat: 10g
- cholesterol: 33mg
- sodium: 1645mg
- potassium: 1364mg
- fiber: 7g
- sugar: 50g
- vitamin c: 2.1mg
- calcium: 229mg
- iron: 6.6mg
Notes
It is also possible to bake the beans in a big baking dish; but, if you choose to do so, you will need to omit the instructions for sautéing the pork and onion and for boiling the beans on the stovetop.
Instead, combine the beans that have been cooked with all of the other ingredients, adding enough liquid to cover the beans by a very little margin, and then bake the mixture in the oven according to the instructions.
