Cook the Book: Boston Baked Beans
Ingredients
- 1 1/2 cups dried navy beans, picked over and rinsed
- 2 bay leaves
- 1 1/2 quarts (6 cups) water
- 2 tablespoons oil, divided
- 1 large onion, coarsely chopped
- 2 large garlic cloves, minced
- 1/4 cup molasses
- 1/4 cup Dijon-style mustard
- 1/4 cup tomato paste
- 4 whole cloves
- One 3-inch stick cinnamon, broken in two
- 1 to 3 teaspoons cider vinegar
- 1 teaspoon salt, or to taste
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