Brown Sugar & Molasses Boston Baked Beans

16 Mar

We love baked beans, but have always used the canned ones. Finally I have made them from scratch and they are fabulous. No more canned beans for us. I can’t wait for the summer cookouts to start, I know what I will be bringing.

Ingredients:   6 to 8 servings

  • 2 cups dried Navy or Great Northern Beans, soaked in water overnight
  • 1 Tb Olive Oil
  • 8 slices bacon, diced
  • 1 onion, diced with 1/4 cup minced
  • 1 cup hot water, for deglazing
  • 1/2 cup sorghum or light molasses
  • 1 tsp salt
  • 1/2 cup packed brown sugar
  • 2 tsp stone ground mustard
  • 2 tsp yellow mustard
  • 1 tsp cider vinegar

Rinse and pick through the beans to remove stones and debris. In a large bowl soak the dried beans in water overnight.

The next day drain beans and rinse. In a large pot add the beans and just enough water to cover them. Bring to a boil, then lower heat to medium-low and simmer for 1 hour until the beans can be easily mashed.

Preheat oven to 350

Heat a dutch oven over medium-high heat on the stove, add Olive Oil, once the oil is hot add the bacon and cook just until it starts to crisp up. Remove the bacon and set aside. Add the diced onions and cook until browned. Add the bacon back to the pan and whisk in the 1 cup of hot water. Continue to whisk to release the brown bits from the bottom of the pan. These bits are essential for flavoring. Ladle the simmering beans and their water into the dutch oven. Remove from heat and add the minced onions, molasses, salt, brown sugar, stone ground mustard and yellow mustard. Stir all ingredients until well blended. Cover with lid and bake for 2 hours, stirring once, until the beans have absorbed all of the liquid and have thickened. Just before serving stir in the cider vinegar. These are so easy and taste much better than the canned ones….even those good canned ones.

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Posted by on March 16, 2012 in Beans, Rice, Paleo recipes


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