Boston Baked Beans

Description:

As with many New England dishes, the origins of Boston baked beans go back to the early colonial period in America. Beans were already cultivated by Native Americans prior to the arrival of European settlers, and they soon became a staple in the diet of the colonial settlers to the region. Puritan English settlers brought with them a Middle Ages bean and bacon stew that was then adapted to become the dish that is popular today. Since Boston was a bustling port in the 18th century, the city imported large amounts of molasses from the Carribean, which was used to produce rum. This molasses that was added to the baked beans is the defining ingredient that makes this dish recognizable today. Baked beans, nearly identical to this recipe, are popular throughout the United States today, most commonly served alongside barbeque dishes.

Ingredients:

• 1 can navy beans

• 1 tbsp molasses (20 ml)

• 1 tbsp brown sugar (15 g)

• 1 tbsp maple syrup (20 ml)

• 2 tbsp ketchup (15 ml)

• 1 strip bacon or salt pork, cut into chunks

• 1/2 medium yellow onion, diced

• Salt & pepper

Preparation:

In a pot or Dutch oven, add the bacon and heat over medium. Once beacon releases fat, add the onion and cook until soft, about 5 minutes. Add the beans, molasses, maple syrup and ketchup. Cook on medium heat for 15-20 minutes, then season to taste with salt & pepper.

Substitutions:

• You can use dried beans for this recipe.

• If you can’t find navy beans, any type of white bean will work.

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