NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- rashers thick cut bacon, sliced (or 5 drops liquid smoke), thick cut, sliced; or 5 drops liquid smoke6 rashers
- canned kidney beans, rinsed and drained, canned, rinsed and drained4 cups
- molasses½ cup
- blackstrap molasses, plus more as needed, blackstrap, plus more as needed¼ cup
- dark brown sugar¼ cup
- dark rum2 tbsp
- salt½ tsp
- black pepper½ tsp
- dry mustard, dry1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Cook bacon. Separate the meat from the fat, and chop the bacon.
Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat.
Add rum and tilt to ignite. If you do not have a gas stove, simply light with a fire stick.
Add remaining ingredients and chopped bacon and fold to combine.
Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying.
Region evidence: recipe text — “Boston Baked Beans”
