Sweet & Smoky Boston Baked Beans
Total Time: 16h 00m
Makes: 8 servings
Even though Boston baked beans originated during colonial times, they have become a staple at every American household barbecue. Molasses is the key in making a true pot of Boston baked beans. Simply Organic Sweet and Smoky Umami blend takes these beans to another depth of flavor that pairs really well with those molasses notes. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 1 lb. dried navy or great Northern beans, rinsed and sorted
- ½ lb. bacon, chopped
- 1 medium shallot, diced
- ½ cup ketchup
- ¾ cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon or more to taste of Simply Organic Sweet & Smoky Umami blend
- 2 teaspoons Frontier Co-op dry mustard
- 2 cups chicken broth
- Frontier Co-op Kosher salt and freshly-ground black pepper
Directions
- Soak your beans overnight covered in water. Drain and then rinse. Cook according to package instructions, gently simmer about 1.5 hours.
- Preheat your oven to 325 degrees.
- Cook your bacon in a skillet until crisp and remove to a paper towel.
- Cook your diced shallot in your rendered bacon fat until soft.
- In a dutch oven add in beans, bacon, shallot and mix with the rest of the ingredients. If the beans are not fully covered in liquid you can always add in more stock or a little water.
- Cover and bake for an hour. Stir and taste and adjust seasoning as necessary (salt/pepper/sweet & smoky blend).
- Bake for another hour. If you like a firmer bean you will need to check them before the 2 hour mark, if you like a softer bean you will want to cook them around 2 hours total.
- Sauce will thicken a bit as the beans cool off.