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
LOW CALORIE BOSTON BAKED BEANS
Steps:
- In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don't drain the beans.
- Preheat the oven to 350°F. Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans.
- Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don't dry out, stirring and adding hot water as needed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW-N-SLOW BOSTON BAKED BEANS
The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.
Provided by Tracy K
Categories Beans
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Nutrition Facts : Calories 369.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.2, Sodium 221.6, Carbohydrate 53.1, Fiber 8.9, Sugar 14.9, Protein 14.1
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.
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
BOSTON BAKED BEANS
Canned baked beans are seasoned with onion, coffee, honey and mustard then slow-baked in the oven for rich, hearty flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion; cook and stir until tender.
- Place onions in 1-1/2-quart casserole dish or bean pot. Add remaining ingredients; mix well.
- Bake 45 minutes to 1 hour or until liquid is almost completely absorbed and bean mixture is heated through.
Nutrition Facts : Calories 150, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
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