Jump to Recipe - Print Recipe
Print Recipe

BOSTON BAKED BEANS

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Side Dish
Cuisine: American
Keyword: Boston baked beans

Ingredients

  • Ingredient
  • 1 lb. BEANS KIDNEY, DRY
  • 2 qts. WATER COLD
  • 6 pcs. BACON RAW ½ tsp SALT
  • 1 ¼ Tbsp MUSTARD DRY
  • ¼ c SUGAR BROWN, PACKED
  • 2 Tbsp VINEGAR DISTILLED
  • ¼ c MOLASSES
  • COOKING SPRAY NONSTICK

Instructions

  • METHOD
  • Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak for 1 hour. Drain water.
  • Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer 1-1/2 hours or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
  • Cook bacon. Drain excess fat. Fry bacon until bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.
  • Take reserved bean liquid and combine with salt, mustard, brown sugar, vinegar, molasses and chopped bacon. Add to beans; mix well.
  • Lightly spray pans with non-stick cooking spray. Pour bean mixture into lightly sprayed 9 x 13 x 2 pan: cover. Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes, or until sauce is just below surface of beans. Uncover; stir; bake additional 15 minutes or until set.