Boston baked beans with pork and molasses

Name: Boston baked beans with pork and molasses
Prep time: 20 min
Cook time: 350 min
Total time: 1090 min
Yield: 6
Ingredients: 60 g brown sugar; 1400 ml drinking water; 0.4 g dried bay leaves; 65 ml mild cane molasses not blackstrap; 8 g dry mustard powder; 150 g onion; 500 g dried small white navy beans; 200 g raw boneless smoked pork belly bacon; ≈ ¼ tsp ground black pepper; 4 g fine salt; 15 ml cider vinegar

Main course

Soaked white beans are simmered before a long bake with bacon, molasses, mustard and onion until the sauce is dark and syrupy.

Active time35 min

Cooking6 h

Total18 hResting : 12 h

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Ingredients

150 g onions
200 g raw boneless smoked pork belly bacon
1400 ml drinking water
0.4 g dried bay leaves
8 g dry mustard powder
500 g dried small white navy beans
≈ ¼ tsp ground black pepper
4 g fine salt
15 ml cider vinegar
60 g brown sugar
65 ml mild cane molasses not blackstrap

Preparation

Step completed · 1
Sort and rinse the beans. Soak for about 12 h in the refrigerator in a large bowl with plenty of water. Drain and discard that water. Put the beans and bay in an ovenproof casserole of about four litres with 1000 ml measured water. Bring to a boil, then gently boil, partly covered, for about 75 min until well softened before the sweet ingredients are added. Remove the bay without draining the cooking liquid.
Step completed · 2
Heat the conventional oven to 180 °C. Dice the bacon. Peel and chop the onion. Mix into the beans with molasses, mustard, brown sugar and all the pepper. Bring to a simmer on the stove, cover and bake for about 270 min. After 90 min in the oven, stir and add 200 ml of the measured water, heated. After 180 min from the start of baking, add the remaining 200 ml, heated. Check regularly that the base is not sticking and keep covered until the final stage.
Step completed · 3
Remove the lid for the final 60 min of baking to reduce the liquid and lightly caramelize the surface. The beans should be meltingly soft, the bacon cooked and tender, and the juices reduced to a syrupy sauce. Exact timing depends on the beans and dish. After removing from the oven, stir in all the salt and vinegar. Serve the beans with the bacon and all the sauce.

Allergens

Mustard

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration