HACKED RECIPE
Boston Baked Beans Recipe
By lawyerette
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Hacked from
Boston Baked Beans
Chefs outside of the US may have problems finding the correct type of bean; I am currently in the Netherlands and have been searching for navy/pea beans, also called flageolets in France. My first attempt at making this recipe with a sack of so-called “white beans” (damn the crappy translation label!) ended in heartbreak as the beans, once soaked, were MUCH larger than the small navy beans they first resembled. The beans never cooked through, and many of them stuck to the bottom of the pot while cooking.
I’m also working on a hack for finishing this recipe on the stovetop, since my tiny Euro-oven can’t accommodate a Dutch oven (and I’m in the Netherlands, ha!).
INGREDIENTS
- 4 cups dried navy or pea beans (about 2 pounds)
- 2 whole cloves
- 1 medium onion
- 1 teaspoon baking soda
- 1 pound slab bacon (rind removed), cut into 1/4-inch cubes
- 1 1/2 cups dark molasses (not blackstrap)
- 2 teaspoons ground mustard
- 2 tablespoons kosher salt OR 2 2/3 tsp table salt
- Freshly ground black pepper to taste
- 2 tablespoons dark rum
INSTRUCTIONS
- Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight.
- Heat the oven to 275°F and place a rack in the lower third.
- Drain 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.
- On 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.
- Place 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.
Member recipes are not tested by the CHOW food team.
I face similar ingredients struggles (aka "adventures") in rural Spain. Here we have white beans, black beans, pinto beans, and... that´s it!
Your recipe worked fine with plain old "alubias blancas." I used bourbon instead of rum, and cooked it in a crock pot. Very nice. Thanks!