My secret recipe for Boston Baked Beans
This video is about how I make my home made Boston Baked Beans. While there are many recipes and techniques, this one is my favorite, with pure maple syrup added.
Boston Baked Beans In A Cast Iron Pot
Hi there! It's Saturday night and the weather is turning cooler, and that means it's time to make a New England supper that's been a tradition for centuries: good old Boston baked beans. If you've only had canned baked beans, you have no idea what you're missing. It takes a long time to prepare the beans and slow-cook them, but the results are definitely worth it. Boston baked beans are world famous and they certainly deserve their reputation. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at:
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Canning Boston Baked Beans // Pressure Canning
Canning Boston Baked Beans // Pressure Canning
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How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
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.
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