Massachusetts

Boston baked beans

Small white beans baked all day with molasses and pork. The reason Boston is called Beantown.

420 minTime

16 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 420 minutes come after.

Make it your way

Grandma's wayNavy beans slow baked with salt pork, molasses and mustard.

The original

326kcalsame

16 gproteinsame

9 gfibresame

420minutessame

Boston baked beans.

Per serving, worked out from the ingredient table.

Dried white beans (haricot beans, navy beans)2¼ cups dry navy beans, soaked overnight

Bacon (streaky rashers, streaky bacon)salt pork or thick bacon, diced

Onion1, halved

Molasses (black treacle)¼ cup

Brown sugar¼ cup

Prepared mustard1 tbsp

Salt1 tsp

Black pepper½ tsp

Waterabout 4 cups, hot

4 steps

1Simmer the soaked beans in fresh water for 30 minutes until the skins split when you blow on them.
2Put the onion and half the pork in a bean pot or heavy casserole, add the drained beans and top with the rest of the pork.
3Whisk molasses, sugar, mustard, salt and pepper into hot water and pour over the beans to just cover.
4Cover and bake at 150°C for 5 to 6 hours, topping up with water so the beans stay just covered. Uncover for the last hour.

Serve it like this

Spoon into small bowls straight from the pot, with brown bread or cornbread and a sausage or hot dog alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.