Question: I had a very special relationship with my mother-in-law, who loved to cook and put a lot of effort into even the simplest meal. I regret that I neglected to ask for her Yankee baked beans recipe. Harvest in Cambridge, Mass., serves baked beans similar in flavor, and I would love to have the recipe. — June Finch, Boston, Mass.
Answer: Harvest is a favorite eatery in the heart of Harvard Square. Locals, who frequent the restaurant to dine on the bounty of the American harvest, tout earthy flavored dishes such as old-fashioned New England clam chowder, caramelized Maine sea scallops, grilled rack of venison and navy beans baked with molasses and maple to a thick, dark consistency. Although canned beans with juice are used in this stove-top recipe, which is adapted for time-pressed cooks, the beans may be cooked overnight in a slow (275-degree) oven or in a crock-pot. In good weather, folks dine alfresco on Harvest's courtyard patio, a serene retreat tucked away from the hustle and bustle of the square.
MOLASSES-MAPLE BAKED BEANS
1/2 medium white onion, diced
8 slices bacon
2 15-ounce cans navy beans with juice
1/2 cup plus 2 tablespoons molasses
3/4 cup cooking grade maple syrup
1/4 cup mustard
1/2 cup ketchup
1/4 cup Worcestershire
1/2 cup light brown sugar
Place onion and bacon in a large pot over medium heat and saut until brown and caramelized. Add navy beans with juice, molasses, maple syrup, mustard, ketchup, Worcestershire and brown sugar. Stir to blend ingredients.
Reduce heat to medium-low and simmer 30-40 minutes or to reach desired consistency. Yields approximately 16 servings.