July 16, 2016

This recipe is a must try for any serious New England baked bean lover. Although the recipe is time consuming (more for your oven than you!), these are well worth the wait.

Serves 12

Ingredients:

  • 1 Pound Navy Beans, soaked overnight in 3 times water

  • 1 Tablespoon Kosher Salt

  • 5 Ounces Slab Maple Bacon, cut into 1 inch pieces

  • (can use uncured pork belly, plain bacon or salt pork)

  • 1 Cup Onion, chopped

  • 2 Cloves Garlic, minced

  • 2 Cups Ketchup

  • 1/3 Cup Worcestershire Sauce

  • ¼ Cup Molasses

  • 1 Cup Brown Sugar

  • 1 Cup Maple Syrup

  • 2 Teaspoons Kosher Salt

  • 1 Teaspoon Pepper

Method:

Drain the soaked beans and place in a large pot. Add enough water to cover by 3 inches. Bring to a boil and simmer for about 1 hour, until the beans are very tender (while the beans are cooking, be sure to skim any foam off the top of the cooking liquid. Drain the beans, but reserve 4 cups of the cooking liquid.

Place the bacon in 6 quart oven proof pot with a lid. Cook the bacon over medium/low heat for 15 minutes to render the fat. Add the onion and garlic, stir and cook for 5 minutes. Add the remaining ingredients. Bring to a simmer. Add the beans and 2 cups of the reserve cooking liquid. Bring to a simmer. Place in a 300° oven for 4 hours, until the beans are again, very tender. Every hour or so during cooking, stir the beans. After 2 hours, add the remaining cooking liquid if the beans are getting dry.