July is National Baked Beans Day.
It seems fitting to celebrate that food around Independence Day because when I think of baked beans I think of Boston.
I guess it's because I always heard it called "Beantown," although I think that moniker is used more by outsiders than by natives.
And when I think of Boston I think of the New England Patriots and then I think of the original patriots, and that brings me to the Fourth of July.
My earliest recollection of celebrating Independence Day is of watching what seemed like a massive flow of uniformed people marching down a large residential street that swept toward the village's main commercial drag.
I sat on a crowded curb and watched big people with flags and band instruments parade by, keeping time to Sousa marches and Tin Pan Alley ditties by George M.
Cohan.
The music and pageantry sent a thrill up my spine.
Whenever I see an avenue lined with waving flags I get that feeling and can see little patches of my first parade.
I juxtapose those flashes with the iconic image of three ragged patriots playing the fife and drum and my mind goes back to Boston and baked beans, a rich dish that's just right for July 4th.
Most Boston baked beans are made from navy beans and can take up to ten hours to bake.
Slow-baking food is a healthy form of cooking because nutrients are retained and flavors are deeply infused.
Even though the actual preparation time is only about 15 minutes, I can't always set up a dish ten hours in advance of serving.
So, with apologies to Bostonians, I created a shortened version of the recipe.
The prep time remains at 15 minutes, but the total cooking time is reduced to 3 hours (4 hours if you count the presoak.
) If you're usually on the run, like me, make your beans and refrigerate them the night before you wish to use them, or even a few days in advance, and reheat them before serving.
Presoak the beans using either the overnight method or the quick soak (1 hour) method listed on the package.
Patriots' Baked Beans Ingredients
It seems fitting to celebrate that food around Independence Day because when I think of baked beans I think of Boston.
I guess it's because I always heard it called "Beantown," although I think that moniker is used more by outsiders than by natives.
And when I think of Boston I think of the New England Patriots and then I think of the original patriots, and that brings me to the Fourth of July.
My earliest recollection of celebrating Independence Day is of watching what seemed like a massive flow of uniformed people marching down a large residential street that swept toward the village's main commercial drag.
I sat on a crowded curb and watched big people with flags and band instruments parade by, keeping time to Sousa marches and Tin Pan Alley ditties by George M.
Cohan.
The music and pageantry sent a thrill up my spine.
Whenever I see an avenue lined with waving flags I get that feeling and can see little patches of my first parade.
I juxtapose those flashes with the iconic image of three ragged patriots playing the fife and drum and my mind goes back to Boston and baked beans, a rich dish that's just right for July 4th.
Most Boston baked beans are made from navy beans and can take up to ten hours to bake.
Slow-baking food is a healthy form of cooking because nutrients are retained and flavors are deeply infused.
Even though the actual preparation time is only about 15 minutes, I can't always set up a dish ten hours in advance of serving.
So, with apologies to Bostonians, I created a shortened version of the recipe.
The prep time remains at 15 minutes, but the total cooking time is reduced to 3 hours (4 hours if you count the presoak.
) If you're usually on the run, like me, make your beans and refrigerate them the night before you wish to use them, or even a few days in advance, and reheat them before serving.
Presoak the beans using either the overnight method or the quick soak (1 hour) method listed on the package.
Patriots' Baked Beans Ingredients
- 16 oz Navy Beans
- 1/2 lb Bacon, cut into 1/2" strips
- 1 small Onion, chopped
- 1/3 C Molasses
- 1/3 C Brown Sugar, packed
- 1 Tbs Dijon Mustard
- 1/3 tsp Ground Cloves
- 3.
5 C Hot Water
- Presoak beans using the package directions.
- Preheat oven to 325°.
- Drain beans and place them into a large mixing bowl.
- Mix in the bacon and onions and transfer mixture to a covered casserole dish or Dutch oven.
- In medium mixing bowl thoroughly blend molasses, sugar, mustard, cloves, and hot water.
- Pour over bean mixture and cover tightly.
- Place in oven and cook for 2 hours.
- Then, increase heat to 350° and cook for 1 more hour.
- Beans should be soft and the liquid should be thickened.
Return to oven and bake longer if necessary.
Serve when ready.
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