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.
- 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
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.
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.
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.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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