Rinse beans. In a 4-1/2-quart Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until tender, stirring occasionally. Drain beans, reserving liquid. In the same pan cook the 6 ounces pancetta or bacon over medium heat until slightly crisp. Add onion to bacon and drippings; cook and stir until tender. Add brown sugar. Cook and stir until sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid. If desired, transfer to a bean pot.
Cover and bake in a 300 degree F. oven for 2-1/4 to 2-1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.
About Bacon Flavored Boston Baked Beans
This Colonial American favorite was made popular in Boston at a time when there was a heavy trade in molasses. While there are no longer any Baked Beans being canned in Boston, you can make this tangy dish at home. Makes 10 to 12 servings
Ingredients
Directions
Rinse beans. In a 4-1/2-quart Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until tender, stirring occasionally. Drain beans, reserving liquid. In the same pan cook the 6 ounces pancetta or bacon over medium heat until slightly crisp. Add onion to bacon and drippings; cook and stir until tender. Add brown sugar. Cook and stir until sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid. If desired, transfer to a bean pot.
Cover and bake in a 300 degree F. oven for 2-1/4 to 2-1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid.