Boston Baked Beans
Boston baked beans are a sweet, smoky pot of beans in a dark molasses sauce. This version uses canned kidney beans, so there is no overnight soaking. Two kinds of molasses give the sauce depth, and the dark rum is flamed in the pan to take off its raw edge. Bacon fat starts the beans, and blackstrap added during baking keeps them glossy. Serve alongside barbecue or sausages.
Instructions
Cook the bacon until done, then lift it out and separate the meat from the fat. Chop the bacon and set it aside, keeping the fat.
Spoon 1 tbsp of the bacon fat into a large stainless steel pan. Add the rinsed kidney beans and sauté them over medium-high heat.
Add the rum to the pan and tilt it so the alcohol ignites. If you do not have a gas stove, light it carefully with a fire stick, and let the flames die down on their own.
Add the remaining ingredients and the chopped bacon, and fold everything together until the beans are evenly coated.
Bake in a 325°F oven for 1 ½ hours. Stir in a little more blackstrap molasses from time to time so the beans stay moist and do not dry out.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
