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
How to Make Boston Baked Beans
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Here's a super easy recipe for an all time
favorite. Use it as a side with hot dogs, baked ham or any kind of bbq!
Delicious, easy and frugal meal!
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°.
Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Boston Baked Beans In A Dutch Oven
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Please watch, like, subscribe, and share this video. Thanks to 1960HikerDude for sharing a great recipe with us. I am going to try it and I hope you do also.
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Boston Baked Beans
1 pound navy beans
1/2 pound thick sliced bacon cut into 1” pieces.
1 onion, finely diced
1/3 cup molasses
1/3 cup brown sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 tsp ground cloves
6 oz tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 cup water.
Soak beans overnight in cold water. Simmer the beans in the same water until tender, 45 minutes to an hour. Drain and save the liquid.
Combine the beans, bacon and onion in a 10” Dutch oven.
In a saucepan, combine molasses, brown sugar, salt black pepper mustard, cloves, tomato paste, Worcestershire sauce, vinegar and water. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans.
Bake for 3 to 4 hours in the Dutch oven at 350 Deg F using 7 coals beneath and 14 on top until beans are tender. Lift the lid and check the liquid level every time you change out the coals. Add more reserved bean liquid if necessary to prevent the beans from getting too dry.
Thanks to John Stewart and Jeff Gore for adding their music to the video.
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.