Oven Boston Style Baked Beans

Oven-baked beans are easy to prepare, cook fairly quickly, and make for a delicious warm-weather meal. In this recipe, I used dried pinto beans that I soaked overnight, then cooked for approximately 1 ½ hours. You can easily substitute canned beans if preferred, though you would need at least 5 15-oz cans.

The cooked beans are then combined with the remaining ingredients and baked in the oven for approximately 40 minutes. I baked some corn muffins in the oven alongside the beans and served the meal with some sauteed collard greens for another easy convection meal.

This recipe is for Boston-style baked beans and uses chopped bacon for flavor; however, you can omit the bacon or add frankfurters towards the end of the cooking if you prefer.

INGREDIENTS

1 lb dried pinto beans, soaked overnight and simmered until tender

½ lb thick-cut bacon, cut into ½” pieces

1 medium yellow onion, cut into ½” dice

3 cloves garlic, smashed

1 cup ketchup

⅓ cup maple syrup

¼ cup apple cider vinegar

2 tbsp molasses

2 tbsp dried mustard powder

2 bay leaves

Salt and pepper

PREPARATION

Rinse the dry beans and sort them to remove any stones or debris. Place the beans in a large saucepan with enough water to cover them by 3” overnight or for 6 - 8 hours.  When ready to cook, drain the beans, return them to the saucepan with 8 cups of water, bring the water to a gentle boil, and simmer for 1 ½ hours.

To bake the beans, preheat the oven to 350°F (175 °C) in the Convection Bake mode.

Heat a large skillet over medium heat, add a light film of oil to the pan, then add the bacon and onion and sauté until the onion has softened and the bacon has browned on the edges.  Stir in the garlic and cook gently for a few minutes.  Combine the remaining ingredients in a large Dutch oven with a tight-fitting lid, then stir in the beans and the onion-bacon mixture.  Season with salt and pepper, then bake, covered, for 40 minutes.

Serves 6 - 8

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