Chef John's Boston Baked Beans Good Recipes

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Chef John's Boston Baked Beans

"This is a top notch side dish with something!"

Ingredients :

1 pound dry military beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into half-inch portions
1 yellow onion, diced
1/3 cup molasses
1/four cup packed darkish brown sugar
1 teaspoon dry mustard powder
1 half teaspoons salt
half teaspoon freshly ground black pepper, or to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 10H45M

Soak navy beans in a single day in a big bowl with enough water by means of several inches. Drain and vicinity beans into a big Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce warmth to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
Preheat oven to 300 stages F (a hundred and fifty ranges C).
Transfer beans into easy Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour sufficient of the recent reserved bean liquid in to cover beans; stir.
Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid stage and upload extra of the reserved bean liquid to convey liquid up to cowl beans. Return to oven and maintain baking till beans are gentle and nearly all the liquid has been absorbed, about 1 hour.
Raise oven heat to 350; bake beans exposed in oven till top develops a flavorful crust, 20 to 30 more minutes.

Notes :

Try the use of a Reynolds® gradual cooker liner for your gradual cooker for simpler cleanup.

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