BCL - Chef John's Boston Baked Beans Best Dishes

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Chef John's Boston Baked Beans

"This is a extraordinary facet dish with some thing!"

Ingredients :

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, reduce into 1/2-inch portions
1 yellow onion, diced
1/three cup molasses
1/4 cup packed darkish brown sugar
1 teaspoon dry mustard powder
1 half of teaspoons salt
1/2 teaspoon freshly floor black pepper, or to taste

Instructions :

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

Soak navy beans in a single day in a massive bowl with sufficient water via several inches. Drain and location beans into a huge Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, lessen heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid. Watch Now
Preheat oven to three hundred stages F (one hundred fifty stages C).
Transfer beans into easy 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 cowl beans; stir. Watch Now
Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid degree and add greater of the reserved bean liquid to deliver liquid up to cowl beans. Return to oven and continue baking until beans are gentle and almost all of the liquid has been absorbed, approximately 1 hour. Watch Now
Raise oven warmness to 350; bake beans uncovered in oven till pinnacle develops a flavorful crust, 20 to 30 more minutes. Watch Now

Notes :

Try the usage of a Reynolds® gradual cooker liner in your slow cooker for simpler cleanup.

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