Boston Baked Beans In A Dutch Oven
Shop at Cabela's.
Please watch, like, subscribe, and share this video. Thanks to 1960HikerDude for sharing a great recipe with us. I am going to try it and I hope you do also.
Cookbooks I enjoy and use.
Boston Baked Beans
1 pound navy beans
1/2 pound thick sliced bacon cut into 1” pieces.
1 onion, finely diced
1/3 cup molasses
1/3 cup brown sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 tsp ground cloves
6 oz tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 cup water.
Soak beans overnight in cold water. Simmer the beans in the same water until tender, 45 minutes to an hour. Drain and save the liquid.
Combine the beans, bacon and onion in a 10” Dutch oven.
In a saucepan, combine molasses, brown sugar, salt black pepper mustard, cloves, tomato paste, Worcestershire sauce, vinegar and water. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans.
Bake for 3 to 4 hours in the Dutch oven at 350 Deg F using 7 coals beneath and 14 on top until beans are tender. Lift the lid and check the liquid level every time you change out the coals. Add more reserved bean liquid if necessary to prevent the beans from getting too dry.
Thanks to John Stewart and Jeff Gore for adding their music to the video.
Real and easy Boston Baked Bean Recipe, Drying Herbs, Out & About Oktoberfest
It's here! October! How did it get here so fast? To welcome the new month, I decided to make our family Boston Baked Bean recipe, dry more herbs, and we went to our local Oktoberfest.
Our rechargeable flashlight -
To subscribe to my channel, here is the link to do so:
MY AMAZON STORE (AFFILIATE LINKS)
COME SAY HELLO
My Website -
INSTAGRAM
PINTEREST
HOME CANNED BOSTON Baked Beans | Lessons from My Kitchen (Time Corrected)
Let's can some Boston baked beans. This is my first time ever making homemade baked beans. I love the way they turned out but not thrilled with canning outcome. I followed Ball canning book recipe with a few twist.
____________________________
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
____________________________
Affiliate Links & Discount Codes:
Everything in our AMAZON shop, is something we own and use here on our homestead. Prices are exactly the same as it would be without the link, but we get a small kick-back from Amazon to help support our channel. No coupon code required, just use this link:
OLIGHT Flashlights
Get 10% Off non-sale items by using coupon code: shop1870
Green Stalk Vertical Garden Planters
Get $10 Off your order, when you purchase a vertical planter. Use coupon code: shop1870
____________________________
Our Instagram:
Our Facebook:
Our Patreon:
____________________________
How to Make Baked Beans From Scratch | You Can Cook That | Allrecipes.com
Baked beans are a classic side dish that can steal the show with these tips, tricks, and hacks! Read more:
#bakedbeans #bbq #barbecue
Check Out Matthew's Youtube Channel:
Matthew's Food Talk Show, DINNERVIEWS:
All of Matthew's Recipe Videos:
Matthew's Instagram (@matthewfrancisj):
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest
How to Make New England Baked Beans
Erin teaches Bridget how to make easy, comforting New England Baked Beans.
Get the recipe for New England Baked Beans:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Homemade Baked Beans Recipe from Scratch
No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.
Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender.
Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat.
Ingredients for this recipe:
• 1 pound dried navy beans
• 6 strips thick-cut bacon, cut into thick slices
• 2 medium-size peeled and small diced yellow onions
• 3 finely minced cloves of garlic
• ½ seeded and small diced red bell pepper
• ½ seed and small diced green bell pepper
• 1 cup tomato puree
• 3 tablespoons yellow mustard
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup packed light brown sugar
• dash of hot sauce
• 3 cups beef stock
• salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 3 hours
Procedures:
1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
2. Preheat the oven to 325°.
3. Drain the beans, rinse them, and set them aside.
4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark.
9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.
Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.
How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid.
To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.
You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.
Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.