Betty’s Boston Baked Beans
Categories: Vegetable, USA, Side dish
Yield: 8 servings
4 c Dried navy or white beans
1/2 lb Bacon cut to 1" pieces
4 ea Onions thinly sliced
8 ea Garlic cloves minced
2 tbs Ginger root peeled & grated
2/3 c Brown sugar
1 c Dark or blackstrap molasses
1/4 c Dijon mustard
1 tb Dry mustard
3 tb Prepared horseradish
2 c Chili sauce
3 qt Beef stock
Salt & black pepper to taste
Spread beans out on a baking sheet thewn pick through to remove any small stones or debris.
Place beans in a colander then rinse under cold running water for 1 min.
Transfer the beans to a 5 1/2-quart Dutch oven.
Add enough water to cover them by 3" then soak the beans overnight.
Drain the beans in a colander then set aside.
Pre-heat oven to 325 deg-F.
Combine bacon, onions, garlic & ginger in a large Dutch oven.
Cook over med-high heat for 8-12 mins. until bacon has lightly browned & onions are wilted.
Add beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, chili sauce, salt & pepper.
Stir to mix well.
Add enough beef stock to just cover beans.
Cover pot then place in oven.
Cook for 4 hrs.
Stir every 1/2 hr. as you check stock level being sure to add more as needed.
Remove lid then continue baking for 2 hrs. longer.
Add more stock to keep beans moist.
Cover then allow beans sit for 15-25 mins.
Serve with steamed Brown Bread.
ORIGIN: Betty Faber, Revere Beach-MA, circa 2009