New England Baked Beans Recipes

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NEW ENGLAND BAKED BEANS

For a potluck or picnic, you can't beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. -Pat Medeiros, Tiverton, Rhode Island

Provided by Taste of Home

Categories     Side Dishes

Time 4h

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11



New England Baked Beans image

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.

Nutrition Facts : Calories 385 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 810mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 8g fiber), Protein 11g protein.

1 pound dried great northern beans
1/2 pound thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

NEW ENGLAND BAKED BEANS

Provided by Food Network Kitchen

Categories     side-dish

Time 12h55m

Yield 4 to 6 servings

Number Of Ingredients 11



New England Baked Beans image

Steps:

  • Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.
  • Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.
  • Preheat the oven to 250 degrees F.
  • Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve.

3/4 cup dry pinto beans
3/4 cup dry black-eyed peas
3/4 cup dry navy beans
1/2 pound salt pork, rinsed, scored and halved
1 medium onion, stuck with 1 whole clove
1/3 cup unsulphured molasses
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 cup drained and chopped canned whole tomatoes
1 tablespoon cider vinegar
1 tablespoon dark rum (optional)

NEW ENGLAND BAKED BEANS

You'll never open a can of baked beans again. This recipe can easily be doubled and frozen in meal size portions for quick, no oven dinners throughout the summer. It is key to use fresh dried beans (ranchogordo.com is a great source). Also, be sure to use unsulphured molasses. Unsmoked bacon can be substituted for a portion of the salt pork, but will change the flavor.

Provided by Chandra M

Categories     Beans

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 11



New England Baked Beans image

Steps:

  • Preheat oven to 275°. Push 2 cloves into each onion half.
  • Place all ingredients except vinegar into a large dutch oven (at least 4 quart). The water should cover the beans by at least an inch. On the stovetop, over medium high heat, bring to a rolling boil and boil for 15 minutes.
  • Cover with tight fitting lid and bake 1.5-2 hours, stirring every 45-60 minutes, making sure that the beans stay submerged. If more water is needed, add hot water to prevent the beans from toughening. At about 90 minutes, blow on a spoonful of beans, if the skins curl they are almost done - proceed to the next step. If the skins don't curl, continue baking, checking doneness every 30 minutes.
  • Once the beans skins curl on the blow test, return to the oven UNcovered for 45-60 minutes until the beans are creamy and the sauce has thickened,.
  • Remove from the oven. Remove the bay leaves and onion if desired. Stir in the vinegar and season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 530.5, Fat 46.2, SaturatedFat 16.8, Cholesterol 48.8, Sodium 828.2, Carbohydrate 26, Fiber 0.9, Sugar 18.7, Protein 3.3

1 lb dried yellow eye beans
3/4 lb salt pork, rinsed, cut in 1-inch cubes
1 onion, peeled, halved pole to pole (root end left intact but trimmed of roots)
4 whole cloves
2 bay leaves
2 teaspoons dry mustard
1 tablespoon dark brown sugar
1/2 cup blackstrap molasses
4 -6 cups water
salt & pepper, to taste
1 tablespoon apple cider vinegar

MOM'S NEW ENGLAND BAKED BEANS

This recipe has become so famous at all of my family's gatherings that mom had to get more bean pots! She's made these beans for as long as I can remember. There are never any leftovers, no matter how many batches she makes. Note: Cooking time does not include time needed to soak beans.

Provided by L-Burden

Categories     Beans

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 10



Mom's New England Baked Beans image

Steps:

  • Soak beans in a pan of water overnight then drain before cooking.
  • Boil the soaked beans until the skins crack when you blow on them. (With a spoon, lift some out of the boiling water and blow on them. If the skins crackle, they are done.) This step is important because the beans don't soften up any more while baking, and you don't want them to be too hard.
  • Drain the beans and place them in your bean pot (any ceramic piece will do as long as it has a lid).
  • Add uncooked bacon and chopped onion.
  • In a sauce pan, bring the rest of the ingredients to a boil.
  • Once everything is melted and combined, pour the mixture over the beans in the pot.
  • Make sure the liquid covers the beans. If not, then add more water.
  • Bake in covered pot at 250 degrees for about 4 hours. Check periodically to make sure the liquid level does not get too low. They will thicken as they bake, but you should have a little juice so they are not too dry.
  • The beans will be dark brown, and thick when they are done.

Nutrition Facts : Calories 583.9, Fat 10, SaturatedFat 3, Cholesterol 12.8, Sodium 792.8, Carbohydrate 107.8, Fiber 18.8, Sugar 59.4, Protein 19.8

1 lb dried navy beans
1/4 lb bacon (uncooked, cut into small pieces)
1/2 cup onion, chopped
1 cup brown sugar
1/2 cup ketchup
1/4 cup molasses
1/4 cup maple syrup (use the real stuff here)
2 teaspoons dried mustard
1 teaspoon salt
3 cups water

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