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!
So simple, yet tasty! My family of 7 gobbled it up. I made a couple of changes, omitted the bay leaf (simply because I was out), and added 1T of Worcestershire. I then proceeded to make this in a slow cooker. I rinsed the beans then let them soak over night. Then, simply drained, added roughly 6 cups water, and added all the ingredients. I put the slow cooker on high for about 7 or 8 hours. (until beans are tender). Simple!!
Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. I increased the recipe by 50%, to 9 servings, but it was a TON of beans. I served it at a party with about 20 or so people but I was left with more than half of it. I usually love Chef John's recipes, but alas, we can't be on the same page all the time.
[from 5/27/14: Great. I cooked the beans in the pressure cooker first for about 20 minutes. I also precooked the bacon. Easy and cheap. ] Update: I love this recipe! I've made it several times now. I used Rancho Gordo's yellow eye beans, which don't need soaking. I start the beans on the stovetop, omitting the baking soda. I also don't add salt or molasses until the beans are starting to get tender. I bake the beans for the first hour and a half, then add the molasses and salt. After the final half hour of baking the beans uncovered, I put the pot back on the stovetop to simmer away any extra liquid while I put a pan of cornbread in the oven. So good! This time I used diced ham instead of bacon.
Wow. Not sure I can type and shovel these in my mouth at the same time but Wow! This is just the recipe I was looking for. I didn't make any changes to the recipe, but I did cook the beans for 45 minutes longer (too juicy) and then did the 30 min at 350 with the lid off, as the recipe states.
For those who want these beans less sweet, keep the molasses as is but just add a TBLE of brown sugar instead of a 1/4 cup. My family loves this recipe! A keeper!
Substituted maple syrup for the molasses. Excellent flavor. I'll make this one often. Nice served warm for breakfast with sunny side up eggs on top.
I didn't like these unfortunately. I'm from New England and grew up eating homemade baked beans. The flavor was good but not what I remember. These were perfectly fine beans just a touch mealy but I prefer beans with tomato Worcestershire sauce more pronounced molasses and mustard flavors. My mom always taught me to cook beans with a pinch of baking soda and a bay leaf so those made me smile. As I said these were good but just not the Boston baked beans that are served in Boston.
Beans and sauce came out fantastic! Did a double batch for a club banquet and they were a hit. Glad I reserved a portion for myself before I put them out - they were gone in minutes! I will definitely be doing these again. Chef John you're the best!
