Near-Boomless Boston Baked Beans


2 pounds yellow-eye beans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon powdered ginger
1/2 teaspoon black pepper
1/4 pound bacon, diced
1 quart chicken broth, approximately
1/2 cup dark molasses
1/2 cup dark brown sugar
1 cup maple syrup


Preheat oven to 325 degrees F. Parboil beans 3 to 5 minutes in an 8-quart kettle with baking soda. Rinse beans thoroughly, cover with fresh water, and continue cooking 30 minutes longer, or until skins split. Drain well; rinse with cold water. Return beans to 8-quart kettle. Add salt, spices, bacon, and chicken broth, and simmer until beans are soft. Add molasses, brown sugar, and maple syrup. Remove from stove; place beans in a 3-quart greased baking dish or bean pot. Cover and cook 1 to 2 hours, until beans have a nice brown color. Stir occasionally, adding water or broth if needed so beans don’t dry out.


12 servings

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