BAKED BEANS
6 to 8 servings
Baked beans are as traditional in Sweden as they are in Boston.
I. DRIED BEANS
If desired, soak overnight:
- 1½ cups dried white beans or navy beans, rinsed and picked over
Drain and add to a pot, along with 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer gently until tender, 45 minutes to 1 hour.
Preheat the oven to 250°F. Grease a 9-inch square baking dish.
Drain the beans, reserving the cooking liquid. Combine the beans in the baking dish with:
- ½ cup chicken stock or broth, beer, or water
- ¼ cup chopped onion
- 3 tablespoons molasses
- 3 tablespoons ketchup
- 1 tablespoon dry mustard
- (1 tablespoon Worcestershire sauce)
- (1 teaspoon curry powder)
- 1 teaspoon salt
- (½ teaspoon cider vinegar)
Top with:
- 4 ounces sliced bacon or sliced salt pork
Cover and bake for 3 hours. Uncover and bake for 1 hour longer. The beans should be tender and silky, with a concentrated savoriness. Hold in the oven until serving; if the beans become dry, add a little:
- Hot chicken stock or reserved bean cooking liquid
II. CANNED BEANS
Preheat the oven to 350°F. Grease a 9-inch square baking dish. Place in the dish:
- Two 15-ounce cans white or pinto beans, drained and rinsed
Add and stir lightly to combine:
- ¼ cup ketchup or mild, tomato-based chili sauce
- ¼ cup minced onion
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- (1 tablespoon yellow mustard)
- (3 dashes hot pepper sauce)
- (2 tablespoons bacon fat)
Cover the top with:
- 6 slices bacon
Bake, covered, for 30 minutes. Uncover and bake 30 minutes more.