Boston Baked Beans

Name: Boston Baked Beans
Ingredients: 6 rashers thick cut bacon, sliced (or 5 drops liquid smoke); 4 cups canned kidney beans, rinsed and drained; ½ cup molasses; ¼ cup blackstrap molasses, plus more as needed; ¼ cup dark brown sugar; 2 tbsp dark rum; ½ tsp salt; ½ tsp black pepper; 1 tbsp dry mustard

Ingredients

6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)
4 cups canned kidney beans, rinsed and drained
½ cup molasses
¼ cup blackstrap molasses, plus more as needed
¼ cup dark brown sugar
2 tbsp dark rum
½ tsp salt
½ tsp black pepper
1 tbsp dry mustard

Steps

Cook bacon. Separate the meat from the fat, and chop the bacon.
Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat.
Add rum and tilt to ignite. If you do not have a gas stove, simply light with a fire stick.
Add remaining ingredients and chopped bacon and fold to combine.
Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying.

More recipes with bacon, kidney beans, molasses, brown sugar, rum or mustard

Adapted from “Boston Baked Beans” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.