Recipe by echo echo
Basically traditional Boston baked beans, but uses bacon rather than salt pork, and orange peel and raisins add a zippy surprise. The preparation time doesn't include pre-soaking the beans overnight. I like to serve this with Boston Brown bread (see my Boston Brown Bread), as is customary.
Top Review by Sydney Mike
LOVED THIS RECIPE! But then, of course, I really like raisins & orange zest & since I use them quite often, I waited until the last 30 minutes of baking time & added them then [I also doubled the amount of orange zest!]. Also made sure the bacon was VERY crisp. I allowed the strips to cool down on several layers of paper towel before crunching them into SMALL pieces! Taste was outstanding! Many thanks for sharing!
- 4 cups dried pinto beans (1 1/2 lb) or 4 cups great northern beans (1 1/2 lb)
- 1⁄2 lb bacon, diced
- 1 cup chopped onion
- 1 cup maple sugar or 1 cup maple syrup
- 1 cup dark molasses
- 1 cup dark brown sugar
- 1 cup raisins
- 2 tablespoons dry mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon orange zest
Directions See How It's Made
- In a large bowl, cover the beans with water to 2 inches above the top of the beans; soak overnight and drain.
- Sautè the bacon with the onion until the bacon is crisp and the onion is tender.
- Add the bacon and onion and any pan juices to the beans.
- Combine the bean mixture with 10 cups water plus the maple sugar through the orange peel.
- Place in a 3½ quart or larger bean pot or casserole dish, or in two smaller pots.
- Simmer in preheated oven at 250° 5-6 hrs or until the beans are tender.