New England Baked Beans Print

Serves 2-4

  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches fresh water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes). Reserve some bean liquid for casserole.
  2. Preheat oven to 325 degrees. In fry pan heat oil, add onion and sauté for 5 minutes. Add garlic and bacon (if using) and cook 2 minutes more. In large casserole, combine drained beans, onions and the rest of the ingredients. Mix to coat beans. Cover dish with lid or foil. Bake for 1 hour, checking twice for drying. If beans begin to look dry, stir in extra bean water or plain water. Serve piping hot.
  • 1 cup dried European soldier beans
  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 slices smoked bacon, cut in one-inch pieces (optional)
  • ½ cup canned crushed tomatoes
  • 1½ tbsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • ½ tsp. prepared yellow mustard
  • 1 tsp. salt (less if bacon is used)
  • ½ tsp. freshly ground black pepper