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.
FRENCH CANADIAN (NOT BOSTON) BAKED BEANS
Steps:
- Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
- Preheat oven to 250 degrees F.
- Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
- Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.
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
VEGETARIAN BOSTON BAKED BEANS/NO CANS
This is from 'Healthy Cooking For Two' and is easy to make and great tasting. Prep time includes the precooking of the dry beans. Do not boil the beans as this will tend to make them mushy.
Provided by Shahana
Categories Beans
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sort and rinse beans.
- Put in pot with water to cover 1 inch over beans.
- Bring just to a boil, remove from heat and let stand 1 hour.
- Add water if needed and return jus to a boil, reduce heat, simmer very gently 1 hour.
- Drain beans, reserving water.
- Preheat oven to 300°F.
- Put the onion in a deep casserole and cover with the beans.
- In saucepan, combine the 1/2 cup water, molasses, ketchup, mustard and pepper.
- Bring to a boil; pour over the beans.
- Set casserole on the middle shelf of the oven and bake for 1 hour WITHOUT STIRRING, until the beans are glazed on top and most of the liquid has been absorbed.
Nutrition Facts : Calories 255.2, Fat 0.8, SaturatedFat 0.1, Sodium 184.2, Carbohydrate 52, Fiber 8.1, Sugar 17, Protein 12.4
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
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