Boston Baked Beans
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Crushed Red Pepper | --- | 1 Tbsp. (1.5% use) |
| Navy beans | --- | 2 cups |
| Bacon | 1/2 lb. | --- |
| Onion, finely diced | --- | 2 each |
| Molasses | --- | 3 Tbsp. |
| Salt | --- | 2 tsp. |
| Black pepper, ground | --- | 1/4 tsp. |
| Dry mustard | --- | 1/4 tsp. |
| Ketchup | --- | 1/2 cup |
| Worcestershire sauce | --- | 1 Tbsp. |
| Brown sugar | --- | 1/4 cup |
Preparation
Soak beans overnight in cold water.
Simmer beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325°F.
Arrange beans in a 2-quart casserole dish by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce, TABASCO® Crushed Red Pepper and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent beans from getting too dry.