BOSTON STYLE BAKED BEANS
Omaha Steaks Great American Grilling Book
Historians believe that baked beans were first introduced to the Pilgrims by Native Americans. Whatever the origin, beans have long been a staple of New England cooking. We call for the beans to be soaked overnight, but you can do a quick soak (see below) if you're short on time.
Prep Time: 20 mins
Cook Time: 3 hours
• 2 cups dried navy beans, picked through and soaked overnight
• 6 cups cold water, plus more if necessary
• 4 ounces thick-cut (slab) bacon, diced
• 1 onion, diced
• 1/2 cup maple syrup (grade B) or dark molasses
• 1 cup chopped canned tomatoes
• 1 tablespoon dark brown sugar
• 1/2 tablespoon dry mustard powder
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon coarse salt, plus more to taste
1. Preheat the oven to 300°F.
2. Drain and rinse the beans. Combine them with the water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and stir in the remaining ingredients. Bring to a simmer, then remove from heat. Transfer mixture to a casserole or large covered baking dish and bake 1 hour.
3. Stir the beans, adding a little more water if necessary. Cover and bake another hour. Stir, adding more water if necessary, and bake 1 hour longer or until the beans are tender. Season with salt to taste and serve.
Chef's Tip: Quick Soak for Dried Beans
Rinse the beans under cold water and discard any discolored ones and debris. Combine the beans with enough cold water to cover them by 2 inches in a large saucepan. Bring the beans to a boil over high heat, and boil 2 minutes. Remove from the heat, cover, and let the beans soak 1 hour. Drain and rinse beans before proceeding.