Boston Baked Beans

I get cravings.  This weekend it is for Boston Baked Beans!  Also, I've been trying to up my folate and fiber intakes so beans give me both of those things.  Not only that, if properly prepared they are soulfully satisfying.  I've been following what I understand to be a British custom of eating beans on toast lately and have been using canned beans done up in a sodium-laden corn syrup based sludge of goo.  I'm of the opinion that everything that comes out of a can tastes like cat-food (and YES, I know what cat-food tastes like... don't ask).  Flavor and Texture - wise, I know I can do better.  My quest this weekend was for a recipe that satisfied my craving for the homey sweet/savory richness of baked beans without the can flavor.

I pulled several recipes from the net... all of which rely heavily on pre-made mixtures.  Finally, I found one that uses ketchup as a base albiet pre-made... until I get a ketchup recipe I'm happy with, I'm happy to use what's out there... a few mods to the base recipe... I'm off and running.


Ingredients:

• 2 cups kidney beans
• Sachet:
• 4-6 sprigs thyme
• 2-3 cloves garlic
• 1 whole clove
• 1 whole bay leaf

• 1/2 pound bacon
• 1 onion, finely diced
• Sauce:
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper - toasted
• 1/4 teaspoon dry mustard - toasted
• 2 tsp Adobo sauce
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar

Directions

1. Soak beans overnight in cold water. Simmer the beans in the same water and add sachet.  Bring to boil, reduce heat and simmer approximately 1 to 2 hours. Drain and reserve the liquid.
2. Preheat oven to 300 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with raw bacon and onion.  Repeat layers of beans, onions, bacon, ...ending with beans.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce, Adobo, and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.