The Flavors of Boston: A Rich History in Every Bite
Boston baked beans, a beloved American classic, have been a staple in the city’s cuisine since Colonial times. While visiting Beantown, you might assume that these iconic beans are readily available, but surprisingly, making them at home is the way to go. With a dash of rum, sweet molasses, and smoky bacon, this recipe elevates the traditional dish to new heights.
A Simpler Approach to a Classic Recipe
Preparing Boston baked beans is not a complicated process; it simply requires patience and time. Traditionally, a bean pot is used, but feel free to opt for a slow cooker if you prefer. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day menu, and we’re excited to share it with you.
Yield and Difficulty
Yield: 8-10 servings
Difficulty: Easy
Total Time: 25 minutes (plus soaking and cooking time)
Active Time: 25 minutes
Gather Your 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
- Freshly ground black pepper to taste
- 2 tablespoons dark rum
Step-by-Step Instructions
Soaking and Preparation
Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight. The next day, heat the oven to 275°F and place a rack in the lower third.
Cooking the Beans
Drain the beans, place them 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.
Simmering and Adding Flavors
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.
Baking to Perfection
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 and enjoy the rich flavors of Boston!
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