Boston Baked Beans
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups navy beans
- 1⁄2 lb bacon
- 1 onion, finely diced
- 2 garlic cloves, minced
- 6 tablespoons molasses
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dry mustard
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup brown sugar
directions
- Soak beans overnight in cold water. Drain and rinse with cold water. Fill pot with water until beans are just covered. Simmer the beans until tender, approximately 1 to 2 hours. Drain beans.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon, onion and garlic.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans. Cover the dish with a lid or aluminum foil. (DO NOT COVER FOR 2 HOURS OF COOKING IF YOU LIKE A THICKER SAUCE).
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
- SLOW COOKER DIRECTIONS.
- Soak beans overnight in cold water. Drain and rinse with cold water.
- Arrange the beans in a 2 quart slow cooker by placing a portion of the beans in the bottom of dish, and layering them with bacon, onion and garlic.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water to cover the beans.
- Cook on LOW for 20 hours or on HIGH for 10 hours. Check periodically to see if more water needs to be added.
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RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86