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Baked Beans, Boston Style

Source: Dutch Oven Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  5 Hours 15 Minutes
  Serves 8 as an entrée
I love the zing that freshly chopped ginger and horseradish add to this traditional bean pot. Served with Steamed Brown Bread, these beans make a hearty meal on their own. They are also an excellent side dish that pairs nicely with just about anything from a simple campfire cookout to a casual fish fry.
RECIPE INGREDIENTS
4 cups dried navy or white beans
1/2 pound bacon, cut into 1-inch pieces
4 onions, thinly sliced
8 garlic cloves, thinly sliced
2 tablespoons chopped ginger
2/3 cup brown sugar
1 cup dark molasses
1/4 cup Dijon-style mustard
1 tablespoon dry mustard
3 tablespoons prepared horseradish
2 cups chili sauce or tomato sauce
salt and freshly ground black pepper
About 3 quarts beef stock or water
Other necessary recipes:
Steamed Brown Bread
Baked Beans, Boston Style Recipe at Cooking.com
DIRECTIONS
FOR BEANS: The night before, spread the beans out on a baking sheet and pick through to remove any small stones or debris. Place the beans in a colander and rinse under cold running water for 1 minute. Transfer the beans to a 5 1/2-quart Dutch oven, add enough water to cover them by 3 inches, and soak the beans overnight. Drain. Alternately, place the beans in the Dutch oven with enough water to cover, bring them to a full, rolling boil, cover and turn off the heat. Let the beans soak for 1 hour. Drain the beans in a colander and set aside.


TO ASSEMBLE: Preheat the oven to 325 degrees F. In a 5 1/2-quart Dutch oven combine the bacon, onions, garlic, and ginger. Cook over medium-high heat until the bacon has lightly browned and the onions are wilted, about 10 minutes. Add the drained beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, chili sauce or tomato sauce, and salt and pepper to taste. Stir to mix well. Add enough beef stock or water to just cover the beans. Cover the pot and place in the oven. Cook for 4 hours. Stir every hour and check the stock level, adding more as needed.


TO SERVE: Remove the lid and continue baking (adding more stock or water to keep the beans moist) for 2 hours longer, or until the beans are tender and the color of deep caramel. Cover and let the beans sit for 15 minutes before serving with Steamed Brown Bread.


Recipe reprinted by permission of Longstreet. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty Favorite Sides: Baked Beans
Nutrition Facts per Serving
Yield:   Serves 8 as an entrée
Calories: 770
Fat. Total: 19g
Fiber: 27g
Carbohydrates, Total: 119g
Sodium: 579mg
% Cal. from Fat: 22%
Cholesterol: 19mg
Protein: 35g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: SEMINOLE Reviewed: 05/25/2009
WOW ARE THEY GOOD
YOU CAN ALWAYS TELL WHEN BAKED BEANS ARE REAL GOOD BY HOW MUCH YOU FART AFTER EATING. I FARTED INCESSANTLY FOR FIVE HOURS AFTER THIS BATCH. MY WIFE FINALLY THREW ME OUT OF THE HOUSE AND THE DOG WOULDN'T STAY AWAY FROM SNIFFING ME. MORE POWER TO YOU.
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