How To make Boston Baked Soybeans
3 c Cooked soybeans
1 md Onion
2 tb Molasses
1/2 c Catsup
1/2 ts Dry mustard
1 t Worcestershire Sauce
1/2 c Liquid from cooked soybeans
Salt and pepper to taste
One day ahead, cover dry soybeans with water and soak overnight, drain and rinse. Cook soaked soybeans two to three hours covered in water, over medium heat. Make sure you save a 1/2 cup of the cooking liquid. Combine all ingredients and bake uncovered at 325 degrees for one hour, stirring occasionally, if desired. Serves 8 to 10. Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8 cups water for each pound of dry beans. Heat water to boiling and cook for 20 minutes. Turn off heat, cover pot, and let stand for two hours. Drain beans and rinse thoroughly. Nutritional Analysis: Serving size 1/2 cup Calories 166 Total fat: 7g Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g Reprinted with permission from the Indiana Soybean Development Council.
How To make Boston Baked Soybeans's Videos
boston baked beans
Here's my recipe for my soon to be world famous Boston Baked Beans.
Enjoy!
Southern Style BBQ Baked Beans
This Southern Style BBQ Baked Beans recipe is packed with tons of flavors, smokey, spicy and sweet all in one bite. Adding smoked sausages, bbq sauce, cayenne pepper, brown sugar and a hint of ground ginger just to name a few ingredients can turn up the flavor of any can of regular baked beans.
Southern Style BBQ Baked Beans Full Recipe:
Baked Beans Recipe | Homemade Baked Beans
If you're new, Subscribe! →
#MyTastyCurry #RekhaKakkar
Homemade baked beans recipe is very easy, next time you think of using canned baked beans try this homemade baked beans recipe which is much more flavourful and healthy.
Get the complete recipe with measurements on my website:
Get the glimpses of behind the scenes and my food photography here
twitter:
Facebook:
Instagram:
Viber:
snapchat: @rekhakakkar
Boston Baked Beans
How to cook Boston Baked Beans
Ingredients;
1 tablespoon vegetable oil
1 small red onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
200g chopped tomatoes
150ml vegetable stock
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons mustard
400g mixed beans
2 slices white bread
2 tablespoons chopped parsley
Cook;
1. Heat the oil in a large saucepan, add the onion and fry over a low heat for 5 minutes or until softened. Add the celery and garlic and fry for another 1-2 minutes.
2. Add the tomatoes, stock and soy sauce, then turn up the heat until it boils. Turn down the heat so it is just simmering and cook for about 15 minutes, or until the sauce beings to thicken.
3. Add the sugar, mustard and beans and cook for another 5 minutes, or until the beans are heated through. Meanwhile, toast the bread lightly on both sides. Stir in the parsley then dollop on the toast and tuck in.
Episode 5: Boston Baked Beans and brown bread
Boston Baked Beans are one of my all time favorites. And really if you want to enjoy this the only way to do it is to make it yourself. This takes very little active time. But it's so so delicious.
Boston Baked Beans
* 1lbs Beans (Navy, Soldier, Yellow Eye, Pinto all work)
* 1 large onion
* 1/2 Cup Molasses
* 4 Tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon mustard powder
Use a nice large heavy pot. You can soak beans overnight to speed cooking time. Cook onions in a bit of oil briefly (3 minutes or so). Add beans, molasses, sugar, salt, and mustard powder. Cover with 2-3 inches of water. Bring to a heavy boil for 10 minutes on the stovetop. Then put into a 325°F oven and bake for 6-8 hours. Check periodically and add water if they are getting too dry. When done they will be very dark, there will be a wonderful aroma in your house. Beans will be distinct but tender.
Brown Bread
Probably one of my all time favorites from my childhood. This is just so so so good.
* 1 Cup Corn Meal (Yellow)
* 1 Cup Rye Flour (OK to substitute whole wheat if you don't have rye)
* 1 Cup Whole Wheat Flour
* 1 Cup raisins
* 1/2 teaspoon Baking Soda
* 2 Cups Buttermilk (if you don't have buttermilk use regular milk and add a teaspoon of vinegar)
* 3/4 Cup Molasses
* 1/2 teaspoon salt
Mix dry. Add liquid ingredients. Mix until incorporated.
Put in a quart coffee can (or tomato can). Cover with aluminum foil. Secure with rubber band or twine.
Place inside of a pot with a lid, make sure can fits inside pot with lid on.
Bring water to a boil. Put lid on. Turn down the temperature. Allow bread to steam for 2 hours.
s04e01 Mighty Meals | Boston Baked Beans