Boston Baked Beans

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A classic bean dish that gave Boston the nickname "Bean Town". Hurst's Navy HamBeens® baked for over 5 hours with a delicious sauce of molasses, brown sugar, and bacon.

Cook Time
Kitchen Time
Servings 12

Ingredients

  • 1 package Hurst’s Navy HamBeens® (Can also substitute Great Northern HamBeens)
  • 1 large onion, sliced
  • 1 lb. salt pork or bacon, sliced
  • 1 cup molasses
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 tablespoon dry mustard
  • Salt and pepper to taste

Cooking Directions

  1. Pour dry beans into a strainer. Rinse thoroughly and check for any stones or debris.
  2. In a large bowl, soak beans in water for at least 4 hours, up to overnight. Discard any excess water after soaking.
  3. Add beans and 10 cups of water to large pot over medium-high heat. Bring to a rolling boil. Reduce the heat to low and simmer for 60 minutes. Check beans for doneness.
  4. When tender, reserve 2 cups of cooking liquid and discard the rest. Mix bean liquid with Hurst’s seasoning packet, molasses, ketchup, brown sugar, dry mustard, salt & pepper.
  5. In a large casserole dish, alternate multiple layers of the onion, bacon, and beans. Pour sauce mixture over the top. Cover with foil and bake in a 350˚ oven for 4 hours. If beans appear dry, stir to mix (add water if needed). Enjoy!

Cooking Tips

  • Works great in a crock pot too! Just add all ingredients except molasses, ketchup, and sugar, cook on high for 6 hours, then stir in remaining ingredients. Keep hot until ready to serve.