New England-Style Baked Beans With Thick-Cut Bacon

In ‘Flour, Too’ by Joanne Chang

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 1  lb dried white bean, rinsed (like navy beans or flageolet)
• 5  slices  thick-cut applewood-smoked bacon, chopped into 1-inch pieces
• 1  medium onion, cut into 1/2 inch pieces
• 1⁄2 cup molasses
• 1⁄4 cup  packed brown sugar
• 1⁄3 cup cider vinegar
• 1  tablespoon Dijon mustard or 1  tablespoon  whole grain mustard
• 1 1⁄2 teaspoons kosher salt
• 2  tablespoons tomato paste

Directions

1. In a large stockpot, combine the beans and water to cover by about 2 inches and bring to a boil over high heat.
2. Decrease heat to med-low, cover, and cook, adding more water as needed to keep the beans covered, for about 1 hour, or until the beans are tender.
3. Remove from the heat and drain; set aside.
4. Return the stockpot to the stove.
5. Add the bacon and cook over med-high heat, stirring often, for 3-4 minutes, or until the fat has rendered and the bacon starts to crisp.
6. Add the onion and cook, stirring frequently, for 3-4 minutes longer or until translucent.
7. Decrease heat to low and add the molasses, brown sugar, vinegar, mustard, and salt.
8. Mix well and cook for 2-3 minutes.
9. Add the drained beans and stir until well mixed.
10. Cook over low heat for 20-30 minutes, or until the liquid has been absorbed.
11. Stir in the tomato paste and 2 cups water and continue to cook for 1 hour longer.
12. The beans should be thick but not stiff, soft but not soupy.
13. Taste and adjust seasoning with more salt or mustard if needed and add more water as needed to achieve a good consistency.
14. Serve immediately.