The perfect potluck dish, Boston Baked Beans are hearty, sticky sweet and addicting. So simple to make.
Course: Side Dish
Keyword: baked beans
1pounddried navy beans
1/2pound salt porkdiced
1largeonioncut into 1/2 inch slices
3/4cuplight brown sugar
1/2tspfresh ground pepper
Place the beans in a bowl and cover with water to about 2 inches above the beans. Soak overnight.
Drain and rinse the beans. Discard the soaking liquid.
Preheat oven to 350 degrees.
In a small bowl, stir together the sugar, molasses, mustard, salt, cloves and pepper. Set aside.
In the bottom of an ovenproof casserole dish or bean pot, layer 1/3 of the onions and 1/3 of the salt pork.
Top the onions with 1/2 the beans and arrange in an even layer.
Pour half the sauce over the beans. Layer another 1/3 of the onions and 1/3 of the salt pork on top of the sauce.
Top with the remaining beans and pour the rest of the sauce on top of the beans.
Arrange the remaining onions and salt pork on top of the beans. Cover and transfer to the oven for 2 hours.
Uncover the beans and continue cooking for an additional hour.
Allow the beans to stand at room temperature for 15 minutes before serving. Sauce with thicken slightly upon standing.
To thicken sauce, remove 1 cup of the sauce from the beans. In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir the cornstarch mixture into the sauce and then pour the thickened sauce back into the beans.Stir the beans to combine and allow the beans to sit for 10 minutes until the sauce begins to thicken.