Near-Boomless Boston Baked Beans
By Yankee Magazine|Jun 05 2002|
Yield:
12 servings
Ingredients
2 pounds yellow-eye beans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon powdered ginger
1/2 teaspoon black pepper
1/4 pound bacon, diced
1 quart chicken broth, approximately
1/2 cup dark molasses
1/2 cup dark brown sugar
1 cup maple syrup
Instructions
Preheat oven to 325 degrees F. Parboil beans 3 to 5 minutes in an 8-quart kettle with baking soda. Rinse beans thoroughly, cover with fresh water, and continue cooking 30 minutes longer, or until skins split. Drain well; rinse with cold water. Return beans to 8-quart kettle. Add salt, spices, bacon, and chicken broth, and simmer until beans are soft. Add molasses, brown sugar, and maple syrup. Remove from stove; place beans in a 3-quart greased baking dish or bean pot. Cover and cook 1 to 2 hours, until beans have a nice brown color. Stir occasionally, adding water or broth if needed so beans don’t dry out.
It’s ‘OK’ but my family prefers the recipe we’ve been using for generations: pea beans, salt pork, onion, molasses, dry mustard cooked all day in the traditional crock.
Wow this was delicious, thanks for the recipe.
Is this with dry or canned beans?
Hi Kathryn. This recipe calls for dry beans. Thanks!