Beans have been a staple food in the Americas since long before European colonization. The pilgrims landing at Plymouth learned recipes for baked beans from the Native Americans. Molasses, a key ingredient for Boston baked beans, came to New England in the 18th century due to the economies of the Atlantic slave trade, which sent large amounts of rum through Boston port. Molasses, a by-product of the rum distillation process, was combined with baked beans and bacon to create this iconic dish. It was originally prepared for Saturday night dinners with the leftovers kept hot for the Sunday meal, when cooking was restricted by religious observances.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 2 cups navy beans
- ½ lb bacon
- 1 onion, finely diced
- 3 Tbsp molasses
- 2 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp dry mustard
- ½ cup ketchup
- 1 Tbsp Worcestershire sauce
- ¼ cup brown sugar
Directions
- Soak the beans in cold water overnight. In the same water, simmer the beans over low heat for 1–2 hours, until tender. Drain, reserving the liquid.
- Preheat the oven to 325°F. In a 1-quart bean pot or casserole dish, place a portion of beans, layered with bacon and onion.
- In a saucepan, add the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce, and brown sugar, and stir. Bring the mixture to a boil over medium-high heat.
- Pour the mixture over the beans, adding in just enough of the reserved bean water to cover. Then bake, covered with a lid or aluminum foil, for 3–4 hours, until the beans are tender. About halfway through cooking, remove the cover, adding more liquid if necessary.
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