Recipe: Cambridge Baked Beans

Cambridge Baked Beans. (Connie Miller)

Courtesy of Chef Tom Borgia, Russell House Tavern (Cambridge, Mass.)

Chef Tom Borgia’s take on Boston baked beans is served with a few hefty ounces of braised and then fried pork belly. A molasses streusel is the icing on top.

Makes 10 servings

• 3 pounds white beans
• 1/2 pounds bacon
• 1 white onions
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoons black pepper
• 1 tablespoons Dijon mustard
• 1/2 cup ketchup
• 1 tablespoons Worcestershire sauce
• 1/4 cup brown sugar
• 1 gallon chicken stock

Soak beans overnight in water. Drain out and rinse. Place beans in a deep pan and cover with chicken stock. Season with salt and pepper. Bake in 350 F oven until tender. Remove from oven and cool. Dice bacon and onion. Sauté bacon until crisp. Add diced onion and sauté until tender. Mix remaining ingredients and fold into cooked beans.