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Chef John's Boston Baked Beans

"This is a superb side dish with anything!"

Ingredients :

• 1 pound dry military beans
• 6 cups water
• 1 pinch baking soda
• 1 bay leaf
• 6 slices bacon, cut into half of-inch pieces
• 1 yellow onion, diced
• 1/3 cup molasses
• 1/four cup packed dark brown sugar
• 1 teaspoon dry mustard powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper, or to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 10H45M

• Soak navy beans overnight in a massive bowl with sufficient water with the aid of numerous inches. Drain and area beans into a massive Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce warmth to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid. Watch Now
• Preheat oven to 300 tiers F (one hundred fifty tiers C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir. Watch Now
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add greater of the reserved bean liquid to convey liquid up to cowl beans. Return to oven and retain baking till beans are smooth and almost all the liquid has been absorbed, approximately 1 hour. Watch Now
• Raise oven warmness to 350; bake beans exposed in oven until pinnacle develops a flavorful crust, 20 to 30 more mins. Watch Now

Notes :

• Try the usage of a Reynolds® gradual cooker liner for your gradual cooker for less difficult cleanup.

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