Boston Baked Beans: A Timeless Comfort Food

Boston Baked Beans are an iconic dish with a history rooted in the early culinary traditions of New England. Known for their sweet, smoky, and slightly tangy flavors, these beans have become a symbol of comfort food. This recipe combines traditional methods with a modern approach to bring out the best in every ingredient. Let’s dive into how you can make this hearty dish at home.

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Recipe: Boston Baked Beans

Required Equipment

• Large bowl
• Dutch oven (6–8 quart capacity)
• Strainer
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon

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Prep Times

• Soaking Time: 8 hours (overnight)
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: ~11 hours (including soaking)

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Ingredients

Ingredient	US Measurement	Metric Measurement
Dried navy beans	1 lb	450 g
Filtered water (soaking)	2 quarts	2 liters
Carrot	1 large	1 large
Celery	1 rib	1 rib
Shallots (divided)	5 total	5 total
Garlic cloves (divided)	4 total	4 total
Fresh thyme sprigs	2	2
Bay leaf (divided)	2	2
Vegetable oil	1 tbsp	15 mL
Bacon	6 oz	170 g
Apple cider vinegar	1 tbsp	15 mL
Salt	1 tsp	5 g
Pepper	1/2 tsp	2.5 g
Brown sugar (unrefined)	1/2 cup	100 g
Smoked paprika	2 tsp	8 g
Molasses	1/3 cup	80 mL
Dijon mustard	1 tbsp	15 g
Ketchup	1 cup	240 mL

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Preparation Instructions

1. Soak the Beans
   • Rinse the dried navy beans under cold water. Strain and place them in a large bowl.
   • Add 2 quarts (2 liters) of filtered water to the bowl, ensuring the beans are completely submerged. Cover and leave to soak for 8 hours or overnight.
2. Pre-Cook the Beans
   • Strain the soaked beans and transfer them to a Dutch oven. Add 2 liters of filtered water and bring to a boil.
   • Skim off any foam that forms on the surface.
   • Add the carrot, celery, 1 shallot (whole), 2 garlic cloves (whole), thyme sprigs, and 1 bay leaf to the pot.
   • Reduce heat to low and simmer for 1 hour. Strain the beans, discarding the vegetables and herbs, and reserve the bean broth for later.
3. Prepare the Flavor Base
   • In the same Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the remaining chopped shallots and sauté for 2 minutes.
   • Stir in the bacon strips and cook for another 6 minutes, stirring occasionally until browned.
   • Add the minced garlic and cook for 1 minute, until fragrant.
4. Build the Sauce
   • Stir in apple cider vinegar, salt, pepper, brown sugar, and smoked paprika. Cook for 2 minutes to allow the flavors to meld.
   • Add molasses, Dijon mustard, ketchup, and 1 cup (240 mL) of the reserved bean broth. Mix well to combine.
5. Bake the Beans
   • Add the pre-cooked beans to the sauce in the Dutch oven. Stir thoroughly to ensure the beans are evenly coated.
   • Place 1 bay leaf in the mixture and cover the Dutch oven with its lid.
   • Bake in a preheated oven at 325°F (160°C) for 2 hours, stirring occasionally. Add more bean broth if the mixture becomes too thick.
6. Serve
   • Remove the bay leaf before serving. Enjoy the Boston Baked Beans warm as a main dish or a side.

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Nutritional Information (Per Serving)

• Servings: 8
• Calories: ~220 kcal
• Protein: 10 g
• Carbohydrates: 35 g
• Fiber: 8 g
• Sugar: 15 g
• Fat: 5 g
• Saturated Fat: 1.5 g
• Sodium: 450 mg

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Pro Tips

• Adjust Sweetness: If you prefer a less sweet version, reduce the brown sugar or molasses slightly.
• Vegetarian Option: Substitute the bacon with smoked tofu or a vegan bacon alternative for a plant-based dish.
• Serve Creatively: Boston Baked Beans pair wonderfully with cornbread, grilled meats, or a fresh green salad.

Crafting Boston Baked Beans from scratch is a labor of love, but the rewards are undeniable. This dish is a hearty testament to New England’s culinary heritage, perfect for cozy dinners, potlucks, or as a make-ahead meal for busy weeks.

Enjoy!