One of my favorite food blogging events to participate in is the Bookmarked Recipes event. You all know I love being inspired by other bloggers – so much so that I do a pretty extensive round up each month of the recipes I’d like to try. Unfortunately, there are only so many days in a year so I don’t get to try every one I want. This is one that I up and tried almost immediately. It was a Cooks Illustrated recipe adapted by Bridget at The Way the Cookie Crumbles. As for the taste? Wonderful, except I probably would cook the franks a little less (or add them later) next time around. Time consuming, but worth it.
Boston Baked Beans
recipe adapted from Cook’s Illustrated by Bridget
CI note: The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.
Bridget note: I added 2 hot dogs, cut into bite-sized pieces, to the sautéing onions.
4 ounces salt pork, trimmed of rind and cut into ½-inch cubes
2 ounces bacon (2 slices), cut into ¼ -inch pieces
1 medium onion, chopped fine
½ cup mild molasses
1 tablespoon mild molasses
1½ tablespoons brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
1 teaspoon cider vinegar
Ground black pepper
Adjust oven 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. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add ½ cup molasses, mustard, beans, 1¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1½ hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.