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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How to Make Boston Baked Beans | Allrecipes.com
See how to make old-fashioned Boston baked beans. These tasty beans are a great main course or side dish served with corn bread or biscuits. And best of all, the preparation is simple and straightforward.
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Boston Baked Beans with Franks and Brown Bread
Welcome to New England, the home of our world famous Boston baked beans. Many families here still follow a long tradition from the days of the Pilgrims, of enjoying a Saturday evening supper of Boston baked beans, along with franks and steamed brown bread. This is a supper that simply can't be beat, especially if you make the baked beans from scratch. The beans slow cook in molasses all day, and when they're ready, they have a flavor that is unsurpassable. But while Boston baked beans are famous worldwide, you may not have heard of our Boston brown bread. This is a molasses bread that isn't baked in an oven, but rather it's steamed like an old fashioned British pudding. Once you've had this classic New England dish of franks, baked beans and brown bread, you may never be satisfied with those canned baked beans ever again!
These beans were prepared in a cast iron dutch oven, because the first New England beanpots were made from cast iron. The brown bread and franks were prepared in a Lodge Cast Iron Blacklock series 10 inch skillet. The recipes for these dishes can be seen on my Web site, Cast Iron Chaos, at:
A video especially about Boston brown bread will be coming later this week!
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Tom Kerridge's Quick & Easy: Homemade Baked Beans Recipe
Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy homemade bake beans recipe a go!
Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 4
Ingredients:
1 tbsp olive oil
1 large onion chopped
3 cloves of garlic sliced
1 tinned of tomatoes
2 tins of baked beans
2 tbsp tomato puree
3 tbsp red wine vinegar
2 tbsp of muscovado sugar
½ tsp cayenne pepper
½ tsp dried thyme
Method:
- To start this recipe, pre heat a large casserole dish on to the stove with a medium heat, pour in the oil, throw in the onions and garlic, fry until golden brown. This may take a little time but building the flavours up like this will make all the difference once this is cooked out.
- Next up add the sugar, herbs and tomato puree and cook out for a couple of minutes. Then pour in the vinegar, tin tomatoes, sausages and drained beans.
- Bring the stew up to the boil and reduce to a simmer for 20 minutes and simmer for five more minutes.
- Then serve either as they are or on a slice of chunky toasted sourdough.
#TomKerridge #BakedBeans #BakedBeansRecipe
Homemade Baked Beans Recipe from Scratch
No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.
Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender.
Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat.
Ingredients for this recipe:
• 1 pound dried navy beans
• 6 strips thick-cut bacon, cut into thick slices
• 2 medium-size peeled and small diced yellow onions
• 3 finely minced cloves of garlic
• ½ seeded and small diced red bell pepper
• ½ seed and small diced green bell pepper
• 1 cup tomato puree
• 3 tablespoons yellow mustard
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup packed light brown sugar
• dash of hot sauce
• 3 cups beef stock
• salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 3 hours
Procedures:
1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
2. Preheat the oven to 325°.
3. Drain the beans, rinse them, and set them aside.
4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark.
9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.
Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.
How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid.
To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.
You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.
Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.
The Best Boston Baked Beans You'll ever eat!
What do you think of when you hear, Boston Baked Beans?? I know, I think of Family gatherings or BBQ's, no matter what time of the year.
How do you make Boston Baked Beans by using dried beans? Dried beans are a great staple to have in any pantry.
Music From: Epidemic Sound
Editing by: Christoper McTiernan