By Tracey
Boston Baked Beans
barely adapted from Cook’s Illustrated
Ingredients:
- 4 oz salt pork, cut into 1/2-inch cubes
- 2 oz bacon (about 2 slices), cut into 1/4-inch pieces
- 1 medium onion, finely chopped
- 1/2 cup + 1 tablespoon molasses, divided
- 1 1/2 tablespoons brown mustard
- 1 lb dried small white beans (I used navy beans), rinsed and picked over
- 1 1/4 teaspoons salt
- 9 cups water
- 1 teaspoon cider vinegar
Directions:
Preheat oven to 300 F, with a rack in the lower third of the oven.
Set a large Dutch oven over medium heat. Add the salt pork and bacon and cook, stirring occasionally, until most of the fat has rendered and the pork is golden brown. Stir in the chopped onion, allowing it to cook in the fat that has been rendered, until softened and golden. Add 1/2 cup of the molasses, the mustard, beans, salt, and water. Stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Place the cover on the pot and transfer to the oven. Bake (covered) for about 4 hours, or until the beans are tender – you only need to remove the pot and stir once at the halfway point of the baking time (so 2 hours in). Once the beans are tender, remove the cover from the pot and continue baking for another 60-90 minutes, or until the cooking liquid has reduced and become syrupy.
Take the pot out of the oven and stir in the remaining tablespoon of molasses and the cider vinegar. Season to taste with salt and pepper as necessary. Serve!
The beans can be stored in an airtight container in the refrigerator for up to 4 days.
