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Boston Baked Beans

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Ingredients

  • 1 pound dried navy beans, about 2 cups, picked over and rinsed
  • 1 tablespoon baking soda
  • 6 ounces bacon, chopped
  • 1 yellow onion, chopped fine
  • 3 cups water
  • 4 tablespoons packed dark brown sugar
  • ¼ cup plus 1 tablespoon molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar

Instructions 

  • Preheat the oven to 350 degrees F, positioning an oven rack in the center. In a large Dutch oven or pot, bring 3 quarts water, beans and baking soda to a boil. Reduce the heat to medium-high and simmer vigorously for 20 minutes. Drain the beans in a colander. Rinse the beans and set aside. Rinse the pot and return it to the stovetop.
  • Heat the pot over medium heat and add the chopped bacon, stirring occasionally, until browned, about 6-8 minutes. Add the onion and cook until the onion is softened and translucent, about 5 minutes. Drain off bacon grease, if desired. Stir in the 3 cups water (use 4 1/2 cups if using a heavy cast-iron pot), rinsed beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper and bring the mixture to a boil. Cover, transfer to the oven and cook until the beans are tender, about 1 1/2 hours.
  • Remove the lid and continue to bake the beans until they are completely tender, about 30 minutes. Stir in the remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve.

Notes

Liquid: because liquid evaporates faster in the oven in heavy cast-iron Dutch ovens than in lighter pots, add an additional 1 1/2 cups water before cooking the beans in the oven if you are using a cast-iron Dutch oven.