This recipe takes a long time — about five and a half hours from start to finish — but don’t let that put you off, because it actually requires very little work; one hour of that time is the beans simmering, and four hours is baking them “low and slow.”
This recipe is “Boston style” because it uses molasses instead of some combination of maple syrup and brown sugar. I like it because it gives a deeper, richer flavor. The other variations are yummy too… feel free to experiment.
Recipe here.
Enjoy,
Kevin
