Recipe by Chef John
"This is a great side dish with anything!"
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dry navy beans
bacon, cut into 1/2-inch pieces
yellow onion, diced
packed dark brown sugar
dry mustard powder
1 1/2 teaspoons
freshly ground black pepper, or to taste
This is so delicious I have made it several times. I cook the beans first, then add the other ingredients. I use my slow cooker instead of the oven to finish off the recipe.
This is my go to recipe for Boston Baked Beans!
I made a couple alterations. One was accidental. I accidentally cooked the beans completely before baking for one hour. I doubled the recipe. I used salt pork instead of bacon (diced and fried.) It was fabulous!
Great. I cooked the beans in the pressure cooker first for about 20 minutes. I also precooked the bacon. Easy and cheap.
I added chourico and spicy mustard they are wonderful as usual this is the 3 rd time I ve made these Thank You for the receipe
Cannot accurately rate via the stars as I didn't have a dutch oven to transfer to. I transferred to crock pot instead and beans didn't finish by the time the rest of the meal was ready. Obviously, I'll be trying this again!!!
Love this recipe. Easy to make and delicious. Whole family loved them.
love this recipe, I looked every where for a recipe that had no ketchup, most Ketchup is made with GMO's so was very happy to find this! and I must say tastes amazing!
I followed this recipe to a tee. It was scrumptious and did not have any ketchup in it. Who in the world puts ketchup in Boston Baked beans, no one. Chef John, I plan on trying many of your other recipes in the near future.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Boston Baked Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
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