Boston Baked Beans

I don’t know about you, but the only time I eat baked beans is when I have takeout barbeque.  Why is that?  Every single time I order it, I get baked beans and cole slaw as my side.  Yet when I make barbeque at home, I don’t even consider baked beans.  I think of them as some sort of mysterious ingredient laden casserole that takes hours to cook.  I could not have been further from the truth.

I found this recipe in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food) and it could not have been easier.  I was of course completely lured in by the bacon on the top.

Boston Baked Beans

• 1/2 cup unsulfured molasses
• 1/2 cup ketchup
• 1/4 cup Dijon mustard
• 3 cans (15 1/2 ounces each) navy beans, drained and rinsed (I used beans from my freezer stash)
• coarse salt and fresh ground pepper
• 1 large onion, halved and sliced 1/4 inch thick
• 4 slices bacon, halved crosswise

Preheat the oven to 375.  Combine the molasses, ketchup and mustard.  Add the beans, and season with salt and pepper, stir to combine.

Spoon into a 2-3 quart covered baking dish (I admit, I stirred and combined all in the same dish, which is why my dish looks so messy).  Scatter the onions over the beans and place the bacon on top in a single layer.

Bake covered for 30 minutes.  Uncover and bake for 30 to 40 more minutes to crisp the bacon.  Let cool for about 5 minutes.  Stir well and serve.

Serves 6

 

 

This will be my entry for Foodie Friday at Rainbridge Farms!

This will be my entry for Cookbook Sundays!