Boston Baked Beans

At one time Boston Baked Beans were popular throughout New England as a winter survival food – a nutrient and protein-rich pantry item that could be stored throughout the cold months. Refrigeration has obviously changed things a bit, and we’re no longer living on beans all winter, but it’s good to keep tradition alive.

It’s also good to not constantly import produce and things from halfway around the world when what we need is right here in our own region. The beans for this post were grown locally by Baer’s Best Beans.

Thankfully, Boston Baked Beans is one of those dishes that actually does seem to get passed on through generations and, even more thankfully, not much has gotten lost in translation. You don’t often see Baked Beans getting a contemporary makeover. For the most part it’s always consisted of the same few ingredients: molasses, bacon or salt pork and small white beans, which absorb the molasses, turning them a golden brown. Salem, Massachusetts, more so than Boston, had a booming spice trade in the late 18th and early 19th Centuries, so it’s not difficult to imagine someone tossing a clove or allspice berry into the pot at some point.

I learned to make Boston Baked Beans from my mother. (Thanks mom!) Having seen and tried all the regular players for this dish, the following recipe is a formula using all of the components that I like to see in a Baked Bean. Also, I don’t like having odd chunks of things floating around in my Baked Bean, so I like to grate the onion rather than chopping it, which allows the onion to impart its flavor without keeping too much of a physical presence in the dish. Just the right amount of liquid thickens in the pot without becoming soupy. The result is a good blend of savory from the bacon, onion and mustard, sweet from the molasses and brown sugar, and tang from the allspice, clove and ginger.

Boston Baked Beans - makes 10 servings

1 lb white beans, such as yellow eye or great northern
1/2 lb bacon – cut into 1″x1/4″ strips
1/4 C grated yellow onion
2 T tomato paste
1/4 C brown sugar
1/2 C molasses
1/2 t dry ground mustard
1 t dry ground ginger
2 t cloves, ground
5 allspice berries, ground
1/2 t salt
3 C warm water

Start by soaking the beans overnight in a large stock pot. Drain and rinse.

Cover the beans with fresh water and bring to a simmer – do not boil. Cover and continue to simmer fo 30 minutes. Drain, reserving 3 cups of the liquid. Transfer the beans into an oven-safe casserole dish with a cover.

Pre-heat the oven to 300 degrees.

Cook the bacon in a large saute pan or deep skillet on low to medium heat until just cooked. Add the onion and incorporate into the bacon fat. Continue to cook on low 5 minutes.

Remove from heat. Add the tomato paste, molasses, brown sugar, spices, salt and water. Stir to blend. Pour the mixture over the beans and gently stir to combine.

Cover and bake 2 hours. Remove cover and bake for 1 additional hour.

Enjoy with a nice crusty bread or a toast points and a salad.

Ingredient origins: Yellow eye beans – Massachusetts; Nitrate free bacon – unknown; Organic onion – California; Tomato paste – unknown; Brown sugar – Florida; Molasses – New Jersey; Mustard – unknown, Clove – India; Allspice – India