In my version of New England baked beans, I deviate from tradition, favoring tiny, plump marrow beans instead of Great Northern beans or navy beans. I like their buttery, bacon-like flavor, which pairs nicely with mustard and molasses. Long, slow cooking is the key to this dish. Once they’re boiled until tender, the beans benefit from baking slowly so that they enjoy several hours to fully absorb the flavors of the mustard, onion, molasses, and tomato. Substantial enough as a main course, these beans can be served with a loaf of bread and some fresh vegetables for a simple dinner. I typically use a classic bean pot, but a covered casserole dish or clay baker should also work well.
SERVES: 6
INGREDIENTS:
- 1 pound marrow beans
- ¼ teaspoon baking soda
- ¼ cup mustard seeds
- 4 ounces bacon, chopped
- 1 large yellow onion, finely chopped
- 2 tablespoons blackstrap molasses
- ½ cup unrefined cane sugar
- 2 tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- 3 cups Chicken Bone Broth
INSTRUCTIONS:
- SOAKING THE BEANS:
- Pour the beans into a large mixing bowl
- Cover with hot water by 2 inches
- Stir in the baking soda
- Cover the bowl and allow it to sit on the kitchen counter for at least 18 and up to 24 hours, changing the water two to three times
- Drain the beans and rinse them well.
- COOKING THE BEANS:
- Pour the soaked beans into a large stockpot
- Cover them with water by 2 inches
- Cover the pot, and boil over medium-high heat until tender, 1 to 1½ hours
- Drain the beans and pour them into a 5-quart Dutch oven or covered casserole dish.
- PREPARING THE BACON AND ONION MIXTURE:
- Preheat the oven to 325°F
- Set a large skillet over medium-high heat
- When it is hot, add the mustard seeds and toast for 2 to 3 minutes, until they begin to pop, tossing frequently to prevent scorching
- Lower the heat to medium, drop the bacon into the pan and fry until it releases its fat and crisps, about 6 minutes
- Transfer the bacon to a plate with a slotted spoon
- Add the onion to the pan and fry the onion in the bacon fat until it softens, about 3 minutes
- Turn off the heat and stir in the molasses, sugar, tomato paste, vinegar, and the crisp bacon.
- BAKING THE BEANS:
- Fold the bacon and onion mixture and the chicken broth into the beans
- Cover, and bake for 6 hours, until the beans are completely tender and the liquid reduces to a sweet syrup.
