New England-Style Baked Beans With Thick-Cut Bacon

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READY IN: 3hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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