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
For real Boston Baked Beans use salt pork instead of the bacon. That is the way they have made for ever.
I have made this since 1976 with a few adjustments. I made it easier by using "Bush's Baked Beans" with various onion/garlic, etc. choices. Also, instead of Pepper I use a few shakes of Tobassco sauce. Lay a few strips of bacon on top and Bake at 450 degrees until the bacon strips are done. Not crispy, just done. About 20 - 30 minutes.
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!
My mother used to make beans by the same method CookMan uses (and I used to, also,) butI have to say this is much better!
* 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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