I had thought that home-made baked beans were going to be like this for me too. Tasty, sure, but not quite what I’m craving to serve on toast with fried eggs and bacon. Because of this, I’ve been holding out. Until now.
Boston-Style Baked Beans
(adapted from this recipe)
about 3 cups dry beans (I used pinto, because they’re what I had on hand)
Soak the beans in water overnight to begin softening them. If you are like me and don’t have that kind of glorious forethought (read: OMGIWANTBAKEDBEANSNOW), you can cook them on the stove straight from dry and add a bit of baking soda to the water part of the way through the cooking process to aid in the softening of the beans – works like a charm (and is fun fizzy cooking)! If you’ve soaked them (you planner, you!), finish the cooking in a large pan on the stovetop.
Basically, however you want to make ‘em soft, do that. They should be tender, but not to the point of falling apart. If they are a tiny bit al dente, that’s OK – they will cook more in the next step. Remove the beans from the cooking water, but don’t toss out the bean juice – you might still need it (I did, when I made it).
While the beans are cooking, heat the rest of the ingredients (ketchup, molasses, sugar, mustard powder, salt, pepper, Worcestershire) together in a pan on the stove until they are simmering, then remove the sauce from the stove.
In a large casserole dish (I used my cast iron dutch oven, which was PERFECT), layer about 1-2 inches of cooked beans, and sprinkle them with half of the onion and half of the chopped bacon. Cover this with the remaining beans, and repeat the onion and bacon. Drizzle the sauce over the beans/onions/bacon. Use the bean-cooking juice to bring the liquid level to just about even with the beans.
Bake this with the lid on for about 2 hours, or until the bacon is cooked through and the onions are tender and translucent. If the beans are swimming in too much liquid, remove the lid and cook UNcovered for another 20 minutes or so, until the sauce is the consistency you like (remember it will thicken slightly as it cools).
Serve these baked beans on toast as part of a perfect greasy hangover breakfast – I served them with a roasted tomato, fried eggs, and homemade 12 grain rolls.Delicious!!
They’re also a perfect snack on the go, or a great side dish for any kind of meat. Basically, eat them however you want. I’m not here to tell you HOW to eat them. I am, however, here to tell you to MAKE them. Right now. Go.
Trust me – try this recipe. It’s a keeper.
These baked beans can be frozen for up to 6 months in a freezer-safe zip-top bag or other appropriate airtight container. Just be sure to thaw them to room temperature before heating so they don’t turn to mush!