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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
Serves 4

• 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

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.



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