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, 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.
This is the same recipe I use for my Baked Beans!! Lots of great flavor!
* 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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