How To make New England Baked Beans
1 pound dried navy beans
or peas rinsed
water 4 slices bacon :
chopped
2 cups finely chopped onions
2 golden delicious apples -- chopped
1/4 cup light molasses
1/4 cup dark rum
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1. Place beans in large bowl with enough water to cover by 2 inches; let stand overnight. (Or, to quick-soak, combine beans with water to cover by 2 inches in large saucepan; bring to boil. Boil 2 minutes. Remove from heat. Cover an d let stand 1 hour.) Drain.
2. Combine beans with 8 cups water in large saucepan; bring to boil. Reduce h eat and simmer, covered, 1 hour. Drain.
3. Meanwhile, heat oven to 300?F. Cook bacon and onions in heavy Dutch oven ov er medium-high heat until onions are tender, 8 minutes. Stir in remaining ingr edients plus cooked beans and 3 cups water; bring to boil. Cover pot and trans fer to oven. Bake 3 hours, until liquid is absorbed. Makes 8 cups.
Some of the best things in life can't be hurried, and that includes all-America n baked beans. We did break with tradition, by adding a splash of dark rum and substituting the natural sweetness of apples for some of the brown sugar.
Prep time: 15 minutes plus soaking Baking time: 3 hours Degree of difficulty: e asy
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Doctored up bushes baked beans
Typically I love to use bushes baked beans when I am barbecuing or having large parties. They cook so nicely in the crockpot. I love to doctor up these beans with a few simple ingredients that you probably already have around your home! For the full recipe head over to my Instagram account @you_can_whip_it
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 ~ 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 Boston Baked Beans
1 lb Navy Beans 1/3 cup molasses
6 cups water 1/4 cup sugar
1/2 tsp baking soda 1 tsp dry mustard
1/2 lb salt pork, cut in 1/2 inch pieces 1/4 tsp ground black pepper
1 small onion, peeled
Soak beans overnight with the 6 cups of water in a large kettle. The next day add the 1/2 tsp baking soda to the beans. Place over high heat and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Drain beans in a colander set over a large bowl and reserve the liquid. Put the salt pork, onions and beans in a stoneware bean pot or a casserole dish. In a small bowl combine the molasses, sugar, dry mustard and pepper. Stir in 1 cup of the reserves liquid, then stir this mixture into the beans. Add enough of the reserved liquid to cover the beans-about 1 cup. Cover the casserole/beanpot and bake at 300 degrees for 2 hours. Thoroughly stir in the remaining cup of reserved liquid, cover and bake another 1-1/2 to 2 hours until the beans are tender and the liquid is absorbed.
Serves 8 Traditional New England Style Baked Beans. This comforting, homey dish is delightfully flavored with salt pork molasses, onion, dry mustard and sugar. Boston baked beans have been made this way for centuries and never contain even a hint of tomato! They are the perfect picnic food and pair well with grilled chicken, hamburgers, hot dogs or just served up with a side of cornbread!