#bostonbakedbeans

With a pressure cooker, you can enjoy the rich flavors of Boston Baked Beans in a lot less time. Great for a quick and filling meal!

Ingredients: 2 cups dried navy beans, soaked overnight. 1 onion, finely chopped. 1/2 cup molasses. 1/3 cup brown sugar. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon ground cloves. 4 cups water. 4 slices bacon, chopped.

Instructions: Rinse soaked beans and place them in the pressure cooker. Add chopped onions, molasses, brown sugar, ketchup, Dijon mustard, salt, black pepper, ground cloves, and water to the pressure cooker. Stir well to combine the ingredients. Lock the lid of the pressure cooker and set it to high pressure. Cook for 25 minutes, then allow natural pressure release for 10 minutes before manually releasing the remaining pressure. Meanwhile, in a skillet, cook chopped bacon until crispy. Once the pressure cooker is safe to open, stir in the crispy bacon into the beans mixture. Serve hot and enjoy your quick Boston Baked Beans!

Prep Time: 15 minutes

Cook Time: 35 minutes

Traditional Boston Baked Beans are slow-cooked to perfection and have a molasses-based sauce that is both savory and sweet.

Ingredients: 1 lb navy beans, soaked overnight. 1/2 lb salt pork, diced. 1 medium onion, chopped. 1/2 cup molasses. 1/3 cup brown sugar. 1 teaspoon dry mustard. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon baking soda.

Instructions: Preheat oven to 325F 165C. Drain soaked beans and place them in a large pot. Add enough water to cover the beans, bring to a boil, and simmer for 10 minutes. In a skillet, cook diced salt pork until browned. Add chopped onion and cook until softened. Combine molasses, brown sugar, dry mustard, black pepper, salt, and baking soda in a bowl. Add the molasses mixture and the salt pork-onion mixture to the pot with beans. Stir well and transfer the mixture to a baking dish. Cover the dish with a lid or foil and bake for 4-6 hours, or until beans are tender, stirring occasionally. Remove the lid or foil for the last 30 minutes of baking to allow the top to brown. Once beans are cooked and the sauce is thickened, remove from the oven. Let it cool slightly before serving.

Prep Time: 480 minutes

Cook Time: 360 minutes

The traditional Boston baked beans feature a delicious fusion of savory and sweet flavors. Perfectly cooked over low heat, these flavorful and filling beans have a wonderful seasoning.

Ingredients: 2 cups dried navy beans, soaked overnight. 1/2 pound salt pork, cut into chunks. 1 medium onion, finely chopped. 1/2 cup molasses. 1/3 cup brown sugar. 1/4 cup ketchup. 1 tablespoon Dijon mustard. 1 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground cloves. 1/4 teaspoon ground cinnamon. 4 cups water.

Instructions: Set oven temperature to 325F 165C. Soaked beans and water should be combined in a large Dutch oven. After bringing to a boil, lower heat, and simmer for ten minutes. Remove beans from the drain. Layer the soaked beans, chopped onion, and salt pork in the same Dutch oven. Combine the molasses, brown sugar, ketchup, Dijon mustard, ground cloves, ground cinnamon, and salt in a different bowl. Cover the beans with this mixture. Fill the Dutch oven with enough water to cover the beans. Once the oven is preheated, cover the Dutch oven and bake for four to five hours, or until the sauce has thickened and the beans are tender. Stir from time to time. Before serving, take it out of the oven and let it sit for ten minutes. Warm up some well-seasoned Boston Baked Beans and enjoy!

Prep Time: 20 minutes

Cook Time: 300 minutes