Boston Baked Beans! Absolutely Delicious!

Soak 1 pound of dry navy beans in 6 cups of water overnight.

Save the soaking water for cooking.

Add 1/2 teaspoon of baking soda to the soaking water to help the beans cook better.

Transfer the soaked beans into a Dutch oven.

Optionally, add a little oil to prevent sticking.

Warm about 1 cup of the soaking water in the microwave.

In a separate bowl, combine 1/4 cup brown sugar, 1/2 teaspoon salt, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons dry mustard.

Add 1 cup of molasses to the warmed water and mix with the dry ingredients.

Pour the mixture over the beans in the Dutch oven.

Ensure the beans are covered with about 1/2 inch of water, adding more if necessary.

Cut 12 ounces of bacon into pieces and place on top of the beans.

Score 1 medium onion in both directions and place it on top of the bacon.

Cover the Dutch oven and place it in a preheated oven at 300 degrees Fahrenheit.

Check the beans every 1.5 to 2 hours, adding more soaking water as needed to prevent drying out.

After 2 hours, stir the beans and check water level, adding about 1 cup of water if necessary.

After 4 hours, check the beans; if they are still tough, add another cup of water and continue cooking for another 2 hours.

After 6 hours total cooking time, check the beans; they should be tender and ready to serve.

Equipment Needed

Spice Level: