1 poundslab bacon (rind removed), cut into 1/4-inch cubes
1 1/2 cupsdark molasses (not blackstrap)
2 teaspoonsground mustard
2 tablespoonskosher salt
Freshly ground black pepper to taste
2 tablespoonsdark rum
Makes:8 - 10 servings
Baked beans, an American food icon dating back to Colonial times, are synonymous with Boston. Yet visit Beantown and you’ll realize that you’re better off making them at home. In this recipe, a little rum added to the slow-simmered beans complements the sweet molasses and smoky bacon. There is nothing complicated about preparing Boston baked beans; they just need your time—or even better, a slow cooker.
1Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight.
2Heat the oven to 275°F and place a rack in the lower third.
3Drain the beans, place in a large (6-quart) Dutch oven or a large, heavy-bottomed pot, and add cold water to cover by 1 inch. Press the cloves into the onion and add the onion and baking soda to the pot; stir to combine.
4On the stovetop, bring the beans just to a boil over high heat. Reduce the heat to low, skim off the foam, and simmer for 15 minutes. Add the remaining ingredients and stir until combined.
5Place the pot in the oven and bake slowly until the beans are tender, 5 to 6 hours. Add a little water if necessary. Allow the top of the beans to crust slightly during the final 30 minutes of baking. Serve hot.