Boston baked beans are classically made with dried navy beans and salt pork and cooked low and slow for hours in the oven. I make my version with canned kidney beans, bacon confit, and a bit of heat (courtesy of Tabasco) and cook them on top of the stove. It’s quicker, done in a New York minute (not a long, drawn out Bostonian one), and just as delicious in half the time. If you don’t love kidney beans, navy or black beans would work just fine, too. Same goes for the bacon confit; good old slab bacon will get the job done.
In a large Dutch oven or saucepan over medium heat, combine the oil and bacon and cook until the fat begins to render and the meat is lightly golden brown on both sides, about 10 minutes. Transfer the bacon to a plate. Increase the heat to high.
Add the onion to the pot and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring constantly, for 2 minutes.
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