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
Boston Baked Pork and Beans
Meat lovers fall over themselves for a sandwich of barbequed pulled pork…but here, we can use the recipe for Boston baked beans to produce a huge pulled pork shoulder with a taste that is truly unique! Many folks here in New England have sat down on a Saturday evening to a traditional dinner of franks and Boston baked beans. (Some lucky folks have even had original New England Brown Bread to accompany it!) But, lately, I've discovered this same recipe can be used in a manner somewhat less traditional, to produce a huge pot of pork and beans with the amount of pork actually equal to the beans, if not fully surpassing it. The recipe for this dish can be found on my Web site, Cast Iron Chaos, at:
This dish used two pounds of Great Northern beans, plus a ten pound pork shoulder. It was baked in a vintage 1960s-era #10 size 12-inch Birmingham Stove & Range cast iron dutch oven. The pork shoulder was seared in a Finex 12-inch cast iron skillet. If you enjoy using cast iron cookware of all sorts, both antique and modern, come over to Facebook and join the Cast Iron Cooking group:
TURN OF CENTRY BAKED BEANS
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Baked Beans - 18th Century Cooking
In this episode we cook a couple of baked bean dishes, you will love them!
#townsendsbakedbeans
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Baked Beans - 18th Century Cooking Series at Jas Townsend and Son
Homemade Classic Baked Beans
Smoky and savory with just a touch of sweetness, homemade classic baked beans are a filling and classic side dish. Bring these along to your next get-together. It’s the perfect addition to a picnic or barbecue!
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✅Ingredients
• 1 pound dried navy beans
• 1 pound diced bacon
• 1 medium yellow onion diced
• 2 bell peppers diced (red and green)
• 2 cups ketchup
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons ground mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
1️⃣ Place navy beans into a bowl or pot and fill with water until covered. Let beans soak 12 hours, or overnight.
2️⃣ Drain and rinse soaked beans and then place into a clean large oven-safe pot with lid. Fill with water to cover once again and bring to a boil over high heat. Reduce the heat to medium-low and let beans simmer 1 hour, until beans are tender. Once cooked, drain well and return to pot.
3️⃣ Preheat oven to 300 degrees Fahrenheit.
4️⃣ Add uncooked diced bacon to the beans along with onions and bell peppers. Stir in ketchup, beef broth, Worcestershire, apple cider vinegar, brown sugar, ground mustard, smoked paprika, garlic powder, salt, salt, and pepper
5️⃣ Bake, covered, in the 300 degree oven for 3 to 3 1/2 hours.
Don't have an oven-safe pot? Transfer the bean mixture to a 9x13 pan or 3 quart casserole dish. Cover the pan with aluminum foil and bake as directed.
Want to use canned beans? You can use four 15-ounce cans of navy beans instead. Drain and rinse well. Skip steps 1 and 2 and add your rinsed beans in step 5.
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Super Bowl LIII: Boston Baked Pork and Beans
February 3, 2019: Each time the New England Patriots have gone to the Super Bowl, I've celebrated by cooking up a big pot of New England's most famous cuisine, namely our world renowned Boston Baked Beans. But this recipe isn't your average baked beans. This is an eleven pound pork shoulder, slow cooked for ten hours with three pounds of beans, in a Birmingham Stove & Range cast iron dutch oven. Like the Patriots themselves, these beans have been taken to a new level, one that's good enough to serve at your Super Bowl party. I hope you enjoy this recipe, and give it a try the next time the Patriots face YOUR team in the playoffs, or even in the Super Bowl. The recipe for these beans can be seen on my Web site, Cast Iron Chaos, at:
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Update: 22 hours after this video was published, the New England Patriots won their sixth Super bowl title, defeating the L.A. Rams 13-3.