"This Fourth of July, as we put the burgers and dogs on the grill, take a minute to think about the folks in Boston Harbor who got this whole crazy thing going in the first place. What better way to honor our country and those patriots than to make a pot full of Boston Baked Beans?"
Carl Germann, Dinner in My Inbox
|1 pound dried navy or great northern beans||2 tablespoons molasses|
|2 tablespoons brown sugar||1/4 cup ketchup|
|2 teaspoons salt||1/2 cup pure maple syrup|
|1/4 teaspoon black pepper||2 strips thick-cut bacon|
|2 tablespoons spicy brown mustard|
In a large pot, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour, drain. Preheat the oven to 300 degrees F. In a bowl, combine all remaining ingredients except the bacon. Stir in the beans. Place 1 strip of bacon at the bottom of a large ovenproof dish, Dutch oven or antique bean pot that your mom gave you. Pour the bean mixture over it, then push the other strip of bacon into the beans. Add just enough boiling water to the pot to cover everything. Cover the pot with aluminum foil, then the lid. Bake 5 hours, checking every hour or so to make sure the beans aren't drying out. (Add more water as necessary to keep them submerged.)
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