CLASSIC BOSTON BAKED BEANS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Soak beans in cold water to cover overnight in a large bowl. Drain in a colander.
- Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover.
- Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.
BOSTON BAKED BEANS
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.
Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.
CHEF JOHN'S BOSTON BAKED BEANS
This is a great side dish with anything!
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h45m
Yield 6
Number Of Ingredients 11
Steps:
- Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
- Preheat oven to 300 degrees F (150 degrees C).
- Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
- Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
- Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
BOSTON BAKED BEANS
Squat, glazed ceramic bean pots lurk in cabinets all over New England. They're traditional for Boston baked beans, but enameled cast iron is faster. Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
Provided by Pete Wells
Categories dinner, snack, one pot, side dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
- Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
- Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
- Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 851 milligrams, Sugar 12 grams
OLD FASHIONED BOSTON BAKED BEANS
We lived out side of Boston in a small town when I was in grammar school. I remember a neighbor bringing "Boston Baked Beans" to the house as a welcome to the neighborhood. They were so good. My mom got the recipe and handed it down to me.
Provided by Marsha Gardner
Categories Side Casseroles
Number Of Ingredients 12
Steps:
- 1. Sort beans. Add cold water and bring to a boil covered. Simmer for 30 minutes.
- 2. Drain but do not discard liquid. Place onions in the bottom of a bean pot or 10 cup casserole dish.
- 3. Combine salt, vinegar (or pickle juice-my favorite), mustard, brown sugar, molasses, ketchup, and pepper and turn into pot.
- 4. Add beans and enough hot drained liquid to cover beans. Arrange salt pork on top; cover and bake at 250-degrees for 7-8 hours. Add additional liquid as needed. Remove cover the last hour of cooking so salt pork can brown.
- 5. Serve with a good brown bread.
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