BOSTON BAKED BEANS RECIPE WITH CANNED BEANS RECIPES

Steps:

• The night before you plan to bake your beans, place beans in a large bowl and cover with at least 2 inches of water. Stir in 2 tablespoons kosher salt and let soak overnight, around 12 hours. Preheat oven to 300° and drain beans. In a large dutch oven over medium heat,  add beans and cover with 4 cups of water or enough water to completely cover beans. Add salt pork, onion, garlic, molasses, brown sugar, mustard, pepper, soy sauce, and fish sauce. Stir to combine and bring to a boil.  Cover dutch oven and place on middle rack of oven and cook until beans are very tender and approaching a caramel brown color, about 3 to 3 ½ hours. Check beans every hour and add water if beans are no longer submerged. Remove any large pieces of garlic or onion from beans, if desired. Return beans, uncovered, to oven and bake until pork begins to caramelize and beans have a slight crust and a brick red tint, about 1 hour more.  Remove pot from the oven and allow beans to sit uncovered for 10 to 15 minutes before serving. Sauce will thicken slightly. Season with salt and pepper as necessary. 

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.