(Catherine Smart for The Boston Globe)
White baked beans
(Catherine Smart for The Boston Globe)
August 8, 2012
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Serves 20
| 2 | pounds navy beans, picked over and soaked overnight |
| 1 | pound bacon, cut into ½-inch pieces |
| 1 | cup maple syrup |
| 1 | onion, chopped |
| 3 | cloves garlic, chopped |
| 2 | bay leaves |
| 1 | tablespoon mustard powder |
| 2 | quarts water |
| 1 | tablespoon cider vinegar |
| ½ | teaspoon Worcestershire sauce |
| Salt and pepper to taste |
1. In a large bowl, combine beans with cold water to cover; set aside to soak overnight.
2. Set the oven at 325 degrees. Have on hand a 5-quart casserole.
3. Drain the beans and transfer to the casserole. Add the bacon, maple syrup, onion, garlic, bay leaves, mustard powder, and water. Cover and bake for 3 hours, checking every hour to make sure beans do not dry out. Add more water to the pan if it seems dry.
4. Remove the lid and continue cooking, uncovered, for 1 hour more. Total cooking time is 4 hours.
5. Stir in cider vinegar, Worcestershire sauce, salt, and pepper. Catherine Smart
© Copyright 2012 Globe Newspaper Company.
