A melange of NAVY BEANS or PEA BEANS (the latter a favorite with New Englanders), salt pork, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so named because it was made by Puritan Bostonian women on Saturday, to be served for dinner that night. Because cooking was forbidden on the Sabbath, leftover beans were served with Boston Brown Bread for Sunday breakfast… and, ofttimes, lunch.
Boston Baked Beans RECIPE:
- 1 pound dried navy beans
- 1 cup diced double smoked bacon
- 1 large onion, chopped
- 1 stalk celery, diced
- 1 to 2 garlic cloves, chopped
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/3 cup molasses
- 2 tbsp. Dijon mustard
- Salt and freshly ground pepper, to taste
- 8 cups water
- Add beans to a large bowl or container. Cover with water and soak overnight in the fridge.
- Preheat oven to 300 degrees F.
- Rinse and drain beans. Discard soaking liquid.
- In a large Dutch oven, add bacon over medium low heat. Cook, stirring occasionally, until golden, about 5 minutes. Add onions, celery and garlic and cook for another 3 to 5 minutes.
- Add beans, ketchup, brown sugar, molasses, Dijon mustard, water and salt and pepper.
- Bring to a boil, stirring occasionally. Cover. Transfer to oven and bake until the beans are tender, stirring occasionally and adding more water if beans look dry, about 8 to 9 hours. If desired instead of cooking beans in oven, transfer to slow cooker and cook on low setting until tender, about 8 to 9 hours.