How To make Baked Beans, Boston Style
2 1/2 cups dried navy or kidney beans
soaked
5
1/3 cup molasses
1/4 cup brown sugar
1 tablespoon dry mustard
1/4 teaspoon cayenne
1 teaspoon Bakon yeast
:
(available at health food stores) 2 teaspoons tamari
2 medium onions chop in large pieces
2 bay leaves
3 cloves garlic :
minced
1 teaspoon salt
Freshly cracked pepper
Preheat the oven to 300 degrees. Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out. Remove the cover during the last half hour of cooking so a crust can form. 401 calories, 1.7 gram fat per 1 cup serving.
How To make Baked Beans, Boston Style's Videos
What are Boston Baked Beans?
Beantown Pub
100 Tremont St
Boston, MA 02108
Boston Baked Beans w/ Brown Bread: $8.99
#shorts #Boston #BakedBeans #BostonBakedBeans #BostonStaple #foodie #BrownBread #BeantownPub
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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°.
Food Wishes Recipes - Boston Baked Beans Recipe - How to Make Boston Baked Beans
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Make some delicious Boston Baked Beans Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
How to make Molasses Baked Beans Recipe with Great Northern Beans or Navy Beans
Beans, Beans the Magical Fruit ! An amazing old fashioned baked beans recipe. Vegetarian, vegan using olive oil or add bacon.
You will need: 2 cups of Great Northern or Navy dried beans, 1 medium onion, 1/3 cup brown sugar, 1/2 cup fancy sweet molasses, 1 tsp salt, 1 1/2 tsp dried mustard, 1/4 tsp black pepper, 1 tbsp butter or olive oil, or 1 rasher of bacon, boiling water.
In the end during the final stirring, the onion will break up into chunks.
No canned beans here.
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:
BETTER Than Canned - Homestyle Baked Beans (with LOTS of bacon) From Scratch
You can buy baked beans. You can even make them using a quicker method. But if you can allow yourself the time, making Homestyle Baked Beans from scratch will give you the absolute best beans you’ve ever had.
Homemade Bacon video:
Homestyle Baked Beans Ingredients
2 lbs Navy Beans Soaked Overnight
1 lb Bacon
2 Medium Shallots Chopped
1 cup Tomato Sauce
¼ cup Molasses
2 TBSP Yellow Mustard
1 TBSP Worcestershire Sauce
1 cup Dark Brown Sugar
¼ cup Apple Cider Vinegar
2 tsp Smoked Paprika
1 tsp Coarsely Ground Black Pepper
1 TBSP Kosher Salt
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