Almost Boston Baked Beans Recipes

Steps:

• Soak the beans in cold water overnight in a large container. Drain in a colander.
• Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
• Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
• Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Steps:

• Wash and pick through the beans.
• Place in a large pot, cover with a few inches of water and bring to a boil. Boil hard for 2 minutes, remove from heat and let sit covered for 1 hour.
• Drain in a colander and rinse and dry pot to use again.
• Heat pot over medium heat and add bacon, cooking to almost crisp. You may remove most of the rendered fat but I like to leave it in for the flavour.
• Add onions and saute for 3 minutes, then add garlic and saute a couple more minutes until both are softening but not brown.
• Add 4 cups of the water, the molasses, syrup, chile sauce, mustard, worcestershire and pepper. Bring to a boil.
• IMPORTANT: do not add any salt or the vinegar. These must be added at the very end or the beans may not soften.
• Add drained beans, bring to a boil again and then place in a large casserole dish or roaster and cover.
• Bake at 350 degrees for 15 minutes, then reduce heat to 300 degrees. Check after 2 hours for doneness and for liquid level, then every half hour after that. If beans are not done but liquid is almost gone add a small amount of water. Don't add too much especially toward the end.
• When beans are very soft carefully stir in the vinegar and salt to taste. Let rest 20 minutes before serving.
• I like to transfer these to a crockpot when they are almost all soft and keep on low for a few hours, checking now and then.

Steps:

• Soak bean overnight in ample water to cover. Drain the beans and cook in ample water with the baking soda. Bring to a boil and simmer on low for 20 minutes. Drain.
• Place 1/3 of beans in a baking pot or crock pot with a lid. Add 1/3 of the chopped ham and 1/3 of the onions. Repeat layers ending with ham. Mix the remaining ingredients with a cup of hot water and pour over the beans. Add additional water to cover within an inch of top of beans. (you can always add more water if it gets too dry.).
• Place covered baking pot in a 300 degree oven for 4 hours or longer. (6 hours or so in crockpot) Stir only once or twice during process.

Steps:

• In a large skillet, brown ground beef and onion. Drain any grease.
• In a 9 x 13 inch baking dish, combine meat mixtured and remaining ingredients. Bake at 350° for 1 hour.

Steps:

• Use California pea beans, York State beans or small white navy beans.
• Soak beans overnight. Ensure water covers the beans by 4 - 5 inches. The beans will soak up the water.
• In the morning, preheat oven to 325°F
• Place the baking soda in a large pot and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.
• Cut the bacon into 1 inch lengths. Put half of the bacon on the bottom of a 2 1/2 quart casserole dish (needs lid). Add the onion. Put beans in the casserole. Put the remaining bacon on top of the beans.
• Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover the casserole with the lid and place in preheated oven.
• Bake for 6 hours. Check the casserole periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them.
• Remove the casserole from the oven and serve.