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New England Baked Beans

For a potluck or picnic, you can’t beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. —Pat Medeiros, Tiverton, Rhode Island

12 ServingsPrep: 1-1/2 hours + soaking Bake: 2-1/2 hours

Ingredients

1 pound dried great northern beans
1/2 pound thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven;
add enough water to cover by 2 in. Bring to a boil; boil for 2
minutes. Remove from the heat; cover and let stand for 1 hour or
until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to Dutch oven;
add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for
1 hour or until beans are almost tender.
In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain, reserving 2 tablespoons
drippings. Saute onions in drippings until tender. Add garlic; cook
1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup,

2 of 2

New England Baked Beans (continued)

Directions (continued)

Worcestershire sauce, salt and pepper.
Drain beans, reserving cooking liquid; place in an ungreased 3-qt.
baking dish. Stir in onion mixture and bacon. Cover and bake at
300° for 2-1/2 hours or until beans are tender and reach desired
consistency, stirring every 30 minutes. Add reserved cooking liquid
as needed.
Yield: 12 servings (2/3 cup each).

Nutrition Facts: 2/3 cup equals 385 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 810 mg sodium, 77 g carbohydrate, 8 g fiber, 11 g protein.