Recreate the amazing flavor of B&M baked beans in true New England style! This Boston baked bean recipe blends the enticing sweetness of rich dark molasses, cured bacon, and perfectly blended seasonings together in one pot with minimal effort.
For our southern friends, salt pork is more commonly known as Fatback in your neck of the woods. You’ll notice right away that this is a no-soak recipe.
Most dried bean recipes call for soaking the beans first under the notion that soaking beans in cold water leaches the sugars (mainly raffinose and stachyose) out of the bean, thereby preventing that fermented gas faux pas that many of us associate with the consumption of beans..
“Beans .. beans the magical fruit, the more you eat the more you toot”
Unfortunately, this is just a myth and all soaking does is make your recipe take longer.
* 1 pkg navy beans
* 1/2 pound raw bacon (or 1/4 pound salt pork cut into cubes)
* 1 onion, diced
* 1/3 c. molasses
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dry mustard
* 3 T. Brown Sugar
* 1/2 tsp Baking Soda
* 6 Cups water
Rinse the beans thoroughly in a strainer, be sure to check for possible stones.
Place the beans in 6 cups of cold water in a large pot, add baking soda and heat to boiling, reduce heat to med-low and simmer 10 minutes with a cover on the pot. Shut off the heat, let the beans set covered, undisturbed for 1 hour.
Drain in a colander placed over a large bowl (to reserve the liquid!!), do NOT discard the liquid.
Transfer the drained beans to the slow-cooker, add the raw salt pork (bacon or fatback), and onions. Add Molasses, sugar, mustard, salt, pepper and 2 c. of the reserved liquid, stir thoroughly. Add enough liquid to cover the beans.
Cover the pot/crockpot and cook for 2 hours. Add remaining liquid, stir and continue cooking 2-3 more hours, or until beans are tender.
Serve with Side salad, cornbread or brown bread and steamed hot dogs for a delicious, hearty meal.
© Can Stock Photo / bhofack2