Boston Baked Beans
The traditional Saturday night dinner in "Beantown," these beans are slow-cooked allowing their richness and hearty old-fashioned appeal to shine through. Serve them with Boston brown bread for an authentic regional delight.
Makes 8 servings
|2||cans (about 15 ounces each) navy or Great Northern beans, rinsed and drained|
|1/2||cup beer (not dark beer)|
|1/3||cup minced red or yellow onion|
|3||tablespoons light molasses|
|2||teaspoons Worcestershire sauce|
|1||teaspoon dry mustard|
|1/2||teaspoon ground ginger|
- Preheat oven to 350°F. Place beans in 11X7-inch glass baking dish. Combine beer, onion, ketchup, molasses, Worcestershire sauce, mustard and ginger in medium bowl. Pour over beans; toss to coat.
- Cut bacon into 1-inch pieces; arrange in single layer over beans. Bake, uncovered, 40 to 45 minutes or until most liquid is absorbed and bacon is browned.
|Serving Size:||1/3 cup|
|Calories from Fat||10 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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