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
BOSTON BAKED BEANS Vintage Recipe! Easy baked bean recipe that is perfect for summer cookouts!
Learn how to make Boston Baked Beans from a vintage circa 1944 recipe! This recipe is from the Woman’s Home Companion Cook Book. It's perfect for your next summer cookout or BBQ! I ended up doubling the amount of brown sugar, molasses, and mustard to give it a sweeter, fuller flavor. I only added a total of ½ TBSP salt to the recipe and I also added ½ TSP cayenne pepper for a tiny bit of heat. You could substitute bacon for the salt pork if you like. I also think Worcestershire sauce and onions would be good in this. This recipe makes a lot of beans so you could definitely only make ½ the recipe. You could also experiment with making this in a crock pot. I hope you enjoy this recipe!
Boston Baked Beans – Makes 12 servings
2 lbs Dried pea or navy beans
1 TBSP Salt (I only added ½ TBSP salt to the whole recipe)
2 to 4 TBSP Brown sugar (I added a total of 8 TBSP brown sugar)
½ cup Molasses (I used a total of 1 cup unsulphured molasses)
1 TSP Dried mustard (I used a total of 2 TSP mustard)
½ lb to ¾ lb Salt pork (I used ½ lb piece of salt pork)
Rinse the beans and soak overnight in water to cover. Drain the beans in the morning and cover with fresh water and slowly bring to a boil. You’ll want to use a heavy pot for this. Simmer the beans over low heat for 2 to 3 hours or until the skins start to burst. Check on the beans often and make sure you have enough water in there.
Combine salt, brown sugar, molasses, and mustard with 1 cup boiling water and add to the beans.
Scrape the rind (skin side) of the salt pork and cut slashes into the fat ½ inch apart. Press into the beans leaving on the rind exposed. FYI-my salt pork was completely submerged when they were done cooking and the beans turned out fine.
Cover the pot and bake the beans in the oven at 250 F to 275 F for 6 to 8 hours. You may need to add water to the beans at times to keep them moist. Remove the cover for the last 30 minutes of baking.
Enjoy your beans!
Boston Baked Beans In The Slowcooker
A simple recipe for Boston baked beans in the slow cooker. Takes 6hrs. Enjoy!!
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Classic Boston Baked Beans
How to make homemade old fashioned Boston Baked Beans, they are really good!
Ingredients:
1 pound navy beans (soaked overnight)
1 teaspoon baking soda
1 small or medium onion
1/2 pound bacon
3/8 cup molasses (1/4 cup plus 2 Tablespoons)
4 Tablespoons sugar
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons table salt
water
Bake 6 hours @ 300F, I did turn the oven down to 250F for the last 30 minutes
These beans are dynamite!
NOTE*** You need to check on this every two hours to make sure all the water has not evaporated, you want most of the water to evaporate but not completely.
If you add water (I did not have to) make sure to add HOT water, cold water could crack your casserole dish.
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