Boston Baked Beans

Category:

Appetizers, Snacks & Sides

Pulse/Diet:

Lactose-free, Gluten-free, Beans

baked beans

Preparation time 15m

Cooking time 3h

Ingredients

For 4 Person(s)

Boston Baked Beans

900 g drained canned small white (haricot) beans
227 g unsmoked back bacon cut into pieces
1 onion, finely diced
3 tbsp molasses/black treacle
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dry mustard
120 g tomato ketchup
1 tbsp Worcestershire sauce
55 g brown sugar

Directions

If using dried beans, soak beans overnight in cold water, drain and simmer the beans in fresh water.

Preheat oven to 325°F (165°C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water (or retained cooking liquid) to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3-4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.