Sides
Boston Baked Beans
Description
Once you try homemade Boston Baked Beans, you’ll never buy them in a can again! Sweet, savory, and smoky, these beans are the perfect side for your next cookout.
Ingredients
- 2 cups dry white beans rinsed and sorted to remove any debris, see notes for canned beans
- 2 teaspoons kosher salt plus more to taste
- 6 ounces bacon chopped into 1/4-inch pieces (about 6 strips)
- 1 medium onion diced into 1/4-inch pieces
- 4 garlic cloves finely minced (about 4 teaspoons)
- ¼ cup unsulphured molasses do not use blackstrap
- ¼ cup tomato paste
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Freshly ground black pepper to taste
Directions
- Overnight Soak Method:
- Place the beans in a large bowl or pot and cover by at least two inches of cool water. Soak the beans at room temperature for at least 6 hours and up to overnight. Drain and rinse beans.
- Place the drained beans in a large saucepan and cover by at least two inches with water. Stir in 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 30-40 minutes, until the beans are tender but not mushy. Drain, reserving the liquid.
- Preheat the oven to 375°F. If necessary, rearrange the oven racks to make room for a pot or Dutch oven.
- Place the bacon in an oven-safe Dutch oven or similar large pot with a lid (if you don’t have a lid, you can use a double sheet of aluminum foil). Saute over medium to medium-low heat until the fat is rendered and the bacon is crisp, about 8 minutes, adjusting the heat as needed so the bacon does not burn. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
- Add the beans, molasses, tomato paste, and mustard. Stir to combine, then stir in 2 cups of the reserved bean cooking water.
- Cover the pot and carefully transfer it to the oven. Bake until the beans are nice and soft and ultra flavorful, about 3 hours. Check the beans every 45 minutes or so and add more bean cooking liquid (or water if you run out) if the beans are drying out.
- Remove the pot from the oven. Stir in the vinegar and season to taste with salt and pepper. Cool for 5-10 minutes before serving.
- No-Soak Method:
- Preheat the oven to 325°F. If necessary, rearrange the oven racks to make room for a large pot or Dutch oven.
- Place the bacon in an oven-safe Dutch oven or similar large pot with a lid (if you don’t have a lid, you can use a double sheet of aluminum foil). Saute over medium to medium-low heat until the fat is rendered and the bacon is crisp, about 8 minutes, adjusting the heat as needed so the bacon does not burn. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
- Add the beans, molasses, tomato paste, mustard, and salt and stir well to combine. Add 4 cups of water, stir, turn the heat to high, and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 30 minutes. Cover the pot and carefully transfer to the oven.
- Cook until the beans are soft, 4-5 hours. Check every 45 minutes to stir and add more water if the beans are not fully covered.
- Add the vinegar, and season to taste with salt and pepper. Cool for 5-10 minutes before serving.
