How To make Boston Baked Beans(White)
1 lb Navy beans, pea beans or
-other small dried white -beans 1/2 lb Salt pork
1 md Onion, cut in 1/2" dice
4 Garlic cloves, fine chopped
1 c Tomato puree
1 t Salt
2 ts Freshly ground black pepper
1/4 c Dried mustard
1/3 c Maple syrup
1/3 c Molasses
2 Bay leaves
3 tb Cider vinegar
This recipe, adapted from "Jasper White's Cooking From New England" (Harper & Row; 1989), may well be the ultimate American baked bean, just sweet enough from molasses and maple sugar. Pick through beans and discard off-colored or broken ones. Rinse and drain beans. Remove rind from half of salt pork. Cut into 1/2" squares. Cut other half into 3/4- to 1" thick strips to equal 4 or 5 strips, with rind attached. Set aside. Line bottom of earthenware crock or bean pot with 1/2" squares of salt pork and onion. Place beans on top. Bring 1 quart water to boil in saucepan. Add garlic, tomato puree, salt, pepper, mustard, maple sugar, molasses, bay leaves and vinegar. Simmer 1 minute. Mix well and pour over beans. Score strips of salt pork crosswise, about every inch, without cutting through. This prevents strips from curling while cooking. Place strips on top of beans and liquid. Cover pot and bake at 250'F. 5 hours, checking occasionally (first at 2 hours, then every hour), to be sure liquid is just barely covering beans. Add more water as needed. After 5 hours, remove cover of bean pot and cook 1 hour more. Remove strips of salt pork and stir pot before serving. Makes 6-8 servings.
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FlyLady's Baked Beans
Everyone Loves these Beans; 1 pack of bacon, 1 onion chopped, 2- 15oz cans of Pork and Beans Drained, 1 cup of ketchup, 1 tablespoon of yellow mustard, 1/2 cup brown sugar, splash of Worcestershire Sauce 1teaspoon.
FlyLady.net
This is how your Baked Beans are made | Catalyst
Dried beans are highly nutritious, but what about canned baked beans? Subscribe to ABC Science YouTube ????
Dietitian Clare Collins takes a look inside Australia’s biggest fruit and vegetable cannery.
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FAVORITE CANNED BAKED BEANS Made from Scratch
If you enjoy canned beans this is a great recipe for you. The small white navy beans cook up really well with a minimum amount of soaking and the flavors from the sauce make it hard to tell this bean recipe from the best ones you can buy in the can at the store.
Favorite Canned Baked Bean
2 lbs of white navy beans
7 cups of tomato juice
3 cups plain tomato sauce
2 cups of brown sugar
1 ½ cups chopped onions
½ cup molasses
1 ½ tbsps of liquid smoke
1 tsp salt
1 tsp black pepper
1 tsp allspice
1 ½ tbsps of dried mustard
Carefully pick through 3 pounds of dried small white navy beans, looking for ones that are not perfect and ensure there are no foreign objects in them, like rocks or sticks. Rinse the beans and then put them in a large pot, cover the beans with water about one inch over the beans. Bring the pot to a boil and then shut the heat off and time one hour. After the one hour is up drain the beans add them back to the pot covering them again with water about one inch over the beans. Bring to a boil and then turn down to simmer for 30 minutes.
While the beans are simmering move on to the sauce. Mix all of the remaining ingredients together in a big pot and stirring frequently simmer the mixture until the timer goes for the beans.
Drain the beans. Fix quart jars ¾ full with beans and ladle the sauce over the beans. Clean your jar rims and put on the bands. Put the filled jars into your pressure canner and can quarts for 90 minutes and pints for 75 minutes.
Here is the link to the Canned Coleslaw in case you missed it before.
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Homemade Heinz Baked Beans
I hate how Heinz baked beans are kinda slimy…. so I make it from scratch instead. It's crazy easy and tastes SO SIMILAR to Heinz it's almost scary! (Except, you know. No preservatives or artificially flavouring, and you've made it fresh instead of sitting in a can for weeks/months/years ????)
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
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Martha Stewart Teaches You How to Cook Beans | Martha's Cooking School
It's time to spill the beans...on cooking beans. Martha Stewart is learning from the best, as legume expert Cesare Casella shares all there is to know. He's focusing on three different cooking methods—stovetop, pressure cooker, and oven—so whether you are making bean salad, panzanella, or baked beans, you will be ready with the right bean for the job. From the basics of prep (dried vs fresh, soaking, bean water, and even how to prevent gas) to an enviable Boston baked beans recipe, this episode will have you filling your grocery cart with sacks and cans of all the bean varieties you can find.
#MarthaStewart #CookingSchool #Beans #Legumes #Recipe #Soaking
00:00 Introduction
1:09 Cesare Casella
1:43 Stovetop Method
7:53 Pressure Cooker Method
10:00 Oven Method
12:16 Seven Bean Salad
14:43 Panzanella
18:22 Martha's Boston Baked Beans
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Martha Stewart Teaches You How to Cook Beans | Martha's Cooking School