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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 14 |
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Basically traditional Boston baked beans, but uses bacon rather than salt pork, and orange peel and raisins add a zippy surprise. The preparation time doesn't include pre-soaking the beans overnight. I like to serve this with Boston Brown bread (see my Boston Brown Bread), as is customary. Ingredients:
4 cups dried pinto beans (1 1/2 lb) or 4 cups great northern beans (1 1/2 lb) |
1/2 lb bacon, diced |
1 cup chopped onion |
1 cup maple sugar or 1 cup maple syrup |
1 cup dark molasses |
1 cup dark brown sugar |
1 cup raisins |
2 tablespoons dry mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon orange zest |
Directions:
1. In a large bowl, cover the beans with water to 2 inches above the top of the beans; soak overnight and drain.
2. Sautè the bacon with the onion until the bacon is crisp and the onion is tender.
3. Add the bacon and onion and any pan juices to the beans.
4. Combine the bean mixture with 10 cups water plus the maple sugar through the orange peel.
5. Place in a 31/2 quart or larger bean pot or casserole dish, or in two smaller pots.
6. Simmer in preheated oven at 250° 5-6 hrs or until the beans are tender.
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