Cookbook:Boston Baked Beans

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 4 cups canned kidney beans, rinsed and drained
  • 1/2 cup molasses
  • 1/4 cup blackstrap, plus more as needed
  • 1/4 cup dark brown sugar
  • 2 tbsp dark rum
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp dry mustard
  • 6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)
  • 1 tbsp bacon fat

Procedure[edit | edit source]

  1. Cook bacon. Separate from fat and place 1 tbsp fat into a large stainless steel pan. Add kidney beans and sauté over medium high heat. Add rum and tilt to ignite.*
  2. Add remaining ingredients and bacon and fold to combine. Bake in a 325° oven for 1 1/2 hours, adding blackstrap occasionally to prevent drying.

Note[edit | edit source]

  • If you do not have a gas stove, simply light with a fire stick.