Boston Baked Beans
Servings
12Serving size
about 3/4 cupThis recipe can be multiplied by 2, makes great leftovers, and keeps well, refrigerated, 4-5 days.
Ingredients
| 1 pound Beans, great northern, dried |
| 14 cup Water (divided) |
| 1 tsp. Olive oil |
| 2 slice raw Bacon (diced) |
| 2 medium White onions (diced) |
| 1/4 cup packed Light brown sugar |
| 2 Tbsp Molasses |
| 1 Tbsp. No salt added tomato paste |
| 1 tsp. Ground mustard |
| 1/4 tsp. Ground cloves |
| 1 Tbsp. Worcestershire sauce |
| 1/4 tsp. Salt |
Instructions
When the water boils, reduce the heat to a simmer and cook the beans for 1 hour. Stir occasionally.
Drain and rinse the beans with cool water.
Place the olive oil in a medium stock pot over medium high heat and add the bacon.
Cook for about 1 minute, stirring frequently.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the drained and rinsed beans, brown sugar, molasses, tomato paste, mustard, cloves, Worcestershire, salt, and 6 cups of water.
Stir well and simmer covered for 4 hours. Stir occasionally, and add more water one cup at a time as needed.
Cook for another hour uncovered.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
They are called “baked beans,” and you can put the pot in the oven instead of cooking these on the stovetop, but I find it easier to control the cooking using the range.