Quicker Boston Baked Beans

From Cook's Country | June/July 2011

Why this recipe works:

We love authentic Boston baked beans but don’t always have the five to six extra hours they require. To get the same creamy texture fast, we first simmer dried beans with a little baking soda. The soda jump starts their softening, allowing us to shave the baking time down to two hours. We… read more

We love authentic Boston baked beans but don’t always have the five to six extra hours they require. To get the same creamy texture fast, we first simmer dried beans with a little baking soda. The soda jump starts their softening, allowing us to shave the baking time down to two hours. We boost the flavor with well-browned salt pork, rich dark brown sugar, and beefy Worcestershire; a little Dijon mustard and cider vinegar add the requisite tang.

less

Serves 4 to 6

Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection