Boston Baked Beans are typically slow-baked for hours. The secret to shortening the cooking time is using baking soda i to quick soak and cook the beans. That means that no overnight soaking is necessary! The total cooking time is reduced to 1 1/2 hours. That is much quicker!
Course Side Dish
Cuisine American
Keyword How to Make Quicker Boston Baked Beans
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 8
Author Debby - www.AFeastfortheEyes.net
Equipment
1 Dutch Oven
Ingredients
1pounddried navy beansabout 2 cups, picked over and rinsed
1tablespoonbaking soda
6ouncessalt porkrind removed and cut into 1/4-inch pieces
1onionchopped fine
3cupswater
5tablespoonspacked dark brown sugar
1/4cupplus 1 tablespoon molasses
2tablespoonsWorcestershire sauce
4teaspoonsDijon mustard
2teaspoonscider vinegar
Salt and pepper
Instructions
Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes.
Add onion and cook until softened, about 5 minutes.
Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard.
Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)
TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!
Notes
*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups.Recipe source: June/July 2011 issue of Cook's Country Magazine