These Gourmet’s Boston Baked Beans are a quintessential American side dish, known for their deep, complex flavor and tender texture. Made with dried navy beans, the recipe relies on a long, slow baking process to meld the sweetness of molasses with the savory depth of salt pork and aromatic spices like dry mustard and paprika. The beans become incredibly soft, coated in a thick, glossy sauce that is perfect for soaking up with bread. This dish is ideal for potlucks, holiday dinners, or any occasion where you want to bring hearty, home-style comfort to the table. The result is a satisfying, vegetarian-friendly (if you omit the pork) or traditional meat-based dish that tastes even better the next day.
Gourmet’S Boston Baked Beans
Description
These Gourmet's Boston Baked Beans are a quintessential American side dish, known for their deep, complex flavor and tender texture. Made with dried navy beans, the recipe relies on a long, slow baking process to meld the sweetness of molasses with the savory depth of salt pork and aromatic spices like dry mustard and paprika. The beans become incredibly soft, coated in a thick, glossy sauce that is perfect for soaking up with bread. This dish is ideal for potlucks, holiday dinners, or any occasion where you want to bring hearty, home-style comfort to the table. The result is a satisfying, vegetarian-friendly (if you omit the pork) or traditional meat-based dish that tastes even better the next day.Ingredients
Directions
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Combine the dried navy beans with 4 cups of cold water and let them soak overnight.
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Drain the soaked beans, reserving any remaining liquid.
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Transfer the beans to a small heavy kettle or Dutch oven and add fresh water to cover.
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Simmer the beans, covered, for 60 minutes.
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Drain the beans in a colander, reserving the cooking liquid.
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Combine the reserved cooking liquid with the soaking liquid.
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Place a 1/4 lb piece of salt pork in the kettle and add the beans, burying the remaining piece of pork, well scored, in the center of the beans.
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In a small bowl, stir together the molasses, 1/2 cup of the reserved bean liquid, dry mustard, paprika, and grated onion.
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Pour the molasses mixture over the beans and stir to combine.
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Bake the beans, covered, in the middle of a preheated 300&# 194;°F (149ðC) oven for 5 hours.
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Stir in some of the reserved bean liquid at hourly intervals as necessary to keep the beans just barely covered.
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Remove the lid and cook uncovered for 1 more hour.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 168.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 12.6g51%
- Sugars 1.8g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original recipe source: 1946 Gourmet Magazine.
Storage: Baked beans keep well in the refrigerator for up to 5 days. The flavors often improve after sitting overnight. Reheat gently on the stovetop or in the oven.
Substitutions: For a vegetarian version, omit the salt pork and add a tablespoon of vegetable oil or bacon fat substitute. You can also use smoked paprika for extra depth.
Tip: If the beans seem too thick after baking, add a little water or broth to reach your desired consistency.
