Boston Baked Beans

By , March 7, 2006 16:41

Now that I’m living back in the Boston area, what better than to shell out some recipes that are regional favorites.  At first I thought, Clam Chowdah!!  Then, I thought, no way.  I’m not confident enough to attach my name to any home cooked clam chowder recipes just yet.  There are too many good places around the corner to get great chowder.  Why waste time at home?  Legal Sea Foods, Woodman’s and Newick’s are my favorites.

1 15-oz can crushed tomatoes in a thick puree
¼ cup packed dark brown sugar
1 ½ teaspoon Dijon mustard
½ teaspoon salt
2 19-oz cans of small white beans, rinsed and drained, about 4 cups
1 medium onion, cut crosswise into ¼-in thick slices
6 bacon slices

Heat oven to 400°.  Stir together tomatoes, brown sugar, mustard and salt in a bowl.  Gently stir in the beans and transfer to a 2-quart shallow baking dish.  Arrange onion slices in one layer over beans, then cover onion with the bacon.  Bake uncovered, until bacon is browned and beans have absorbed most of the liquid, about an hour and a half.

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