Baked Beans (Boston-style)

Baked beans were a staple for me, growing up in England. They were not quite like these ones, which are more popular here in the U.S. The beans that I used to eat were simpler, with sugar, salt and a tomato-based sauce. No bacon or molasses. These ones are, however, very good. The recipe is adapted from 'The River Cottage Meat Book' by Hugh Fearnley-Whittingstall.

Start with 1 cup of dried navy beans. I would not recommend using canned beans - they would turn to mush. You could use a different kind of bean, I suppose, but the navy bean is more authentic. Soak the beans overnight in plenty of cold water, in the fridge.

The next day, drain and rinse the beans. Place in an oven-proof pan or casserole (with lid) with enough water to cover by almost an inch. Bring to a boil, add a little salt, then reduce the heat and simmer until the beans are tender but not mushy (this will probably take at least an hour). Remove them from the heat. Stir in 5 oz bacon, diced, 2 tbsp brown sugar, 1.5 tbsp molasses and 1 tsp mustard. Quarter 2 smallish onions, and press 4 cloves into them. Add to the beans, season with a little pepper (no salt yet, as the bacon is salty), and add some hot water if necessary to cover the beans.

Put the lid on the pan and return to a simmer, then transfer into a 275 F oven. Bake for 3 hours, then remove the lid and bake for another hour. Adjust seasoning (taste, and add salt now if necessary) and serve or cool and store in your fridge for up to a week. Enjoy!

Note 1 - Enjoy the English way, on toast, or the American way, as a side with barbecued food.

Note 2 - Metric Info: 1 cup = 240 ml; 5 oz = 140 g; 275 F = 135 C.