Boston Baked Beans with Pancetta

Pancetta and maple syrup lighten the flavor of these otherwise traditional baked beans.

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  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 2 hrs 15 mins 300°F
  • Cook: 1 hr 15 mins

Boston Baked Beans with Pancetta

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1.0 by 1 people

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Directions

  1. Rinse beans. In a 4-1/2-quart Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
  2. In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until tender, stirring occasionally. Drain beans, reserving liquid. In the same pan cook the 6 ounces pancetta or bacon over medium heat until slightly crisp. Add onion to bacon and drippings; cook and stir until tender. Add brown sugar. Cook and stir until sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid. If desired, transfer to a bean pot.
  3. Cover and bake in a 300 degree F. oven for 2-1/4 to 2-1/2 hours or to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid. If desired, sprinkle with additional cooked pancetta or bacon before serving. Makes 10 to 12 servings.
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Nutrition Facts (Boston Baked Beans with Pancetta)

  • Per serving:
  • 309 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 13 mg chol. ,
  • 482 mg sodium ,
  • 43 g carb. ,
  • 10 g fiber ,
  • 14 g pro.
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