What you'll need
Ingredients
- 4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
- 2 ounces bacon (2 slices), cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 1/3 cup mild molasses
- ¼ cup maple syrup
- 1 ½ tablespoons Gulden’s spicy brown mustard
- 1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
- Water
- 1 teaspoon cider vinegar
- 1 tablespoon mild molasses
The method
Directions
- 01
Adjust rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- 02
Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/3 cup molasses, maple syrup, mustard, beans, 1 ¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil.
- 03
Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- 04
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- 05
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Baked Beans are a staple of New England cooking - in fact Boston gets its nickname “Beantown” from a long history of making baked beans. Take a drive through some of the small towns in New Hampshire, Maine or Vermont and you’ll undoubtedly find signs for a…
Ingredients
- 4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
- 2 ounces bacon (2 slices), cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 1/3 cup mild molasses
- ¼ cup maple syrup
- 1 ½ tablespoons Gulden’s spicy brown mustard
- 1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
- Water
- 1 teaspoon cider vinegar
- 1 tablespoon mild molasses
Cook Like James · The method
Directions
- 1
Adjust rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- 2
Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/3 cup molasses, maple syrup, mustard, beans, 1 ¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil.
- 3
Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- 4
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- 5
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.
Baked Beans are a staple of New England cooking - in fact Boston gets its nickname “Beantown” from a long history of making baked beans. Take a drive through some of the small towns in New Hampshire, Maine or Vermont and you’ll undoubtedly find signs for a…
Ingredients
- 4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
- 2 ounces bacon (2 slices), cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 1/3 cup mild molasses
- ¼ cup maple syrup
- 1 ½ tablespoons Gulden’s spicy brown mustard
- 1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
- Water
- 1 teaspoon cider vinegar
- 1 tablespoon mild molasses
Directions
- 1
Adjust rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- 2
Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/3 cup molasses, maple syrup, mustard, beans, 1 ¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil.
- 3
Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- 4
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- 5
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.
