*Captain’s Boston Baked Beans*


The hardest part of this recipe is tracking down the ingredients – very easy in the U.S., a little less so in Italy.  The amounts of the various components are flexible – alter the quantities to suit your own taste.

Preheat oven to 375 F (190 C)

4 cans beans – here in Italy we use Borlotti; in the U.S. try canellini, kidney or pink

2 Tbl molasses (melassa in Italian), also available in Italy at specialty stores (Seghezzo in Santa Margherita for instance) as Treacle

1 1/2 Cups chopped onions (about 2)

6 oz. (150 grams) cubed pancetta  (in US you can use salt pork or bacon – as long as it’s piggy and salty it will be fine; smoked is better)

3 Tbl. vinegar

2 Tbl. prepared mustard

1 Tbl ground ginger

1/2 Cup rum

1/3 Cup brown sugar

Drain the beans, reserving some liquid.  Put everything in a pot, preferably terra cotta, and bake covered in a 350 F (180 C) oven for 1 hour.  Uncover and check consistency. If they seem a little dry, add some of the reserved bean liquid.  Cook uncovered another 15 or 20 minutes.

Buon Appetito!

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