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Boston Baked Beans

  • Servings: 8

When these beans bake for 4-1/2 to 5 hours the result is a delightful classic dish and a pot that needs a long soaking. Reynolds Wrap® Pan Lining Paper solves this sticky cleanup dilemma. It was designed to eliminate baked-on messes like baked beans create. It combines aluminum foil and parchment paper so the foil side down molds to the shape of the container, and the parchment side up offers a nonstick finish that won't tear. Best of all: To cleanup the pot you just crumple up the Reynolds Wrap® Pan Lining Paper and toss.

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  • 1 1/4 dry navy beans or dry great northern beans (1/2 pound total)
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup molasses
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 2 water
  • Reynolds Wrap® Pan Lining Paper


Step 1

Rinse beans. In a medium saucepan combine beans and 3 cups water. Cover and let stand 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.) Rinse and drain beans.

Step 2

Line a 1-1/2-quart casserole or bean pot with Reynolds Wrap® Pan Lining Paper, foil side down. Gently combine the soaked beans, onion, celery, and carrots in the casserole; stir in molasses, salt, mustard, pepper, and 2 cups water.

Step 3

Bake, covered, in a 325 degree F. oven for 4-1/2 to 5 hours or until beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed (up to 1 cup). Makes 8 servings.

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