CHEF JOHN'S BOSTON BAKED BEANS
This is a great side dish with anything!
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h45m
Yield 6
Number Of Ingredients 11
Steps:
- Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
- Preheat oven to 300 degrees F (150 degrees C).
- Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
- Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
- Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g
BOSTON BAKED BEANS
I don't know where I got this recipe that I've been using for years but it is definitely a man pleaser! I think that a ham bone gives the best flavour but will use an 8 oz piece of salt pork when necessary.
Provided by CountryLady
Categories Ham
Time 7h15m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare beans: Rinse well and discard any stones or shriveled beans.
- Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
- Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
- Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
- Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
- Stir in molasses and next 3 ingredients.
- Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
- Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
- Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
- Discard cloves, chop onion and return to mixture.
- Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.
BOSTON BAKED BEANS
Try our American-style version of baked beans served with pork belly. This hearty, budget-friendly one-pot makes a comforting family dinner.
Provided by Mary Cadogan
Categories Dinner, Main course
Time 7h
Number Of Ingredients 10
Steps:
- Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
- Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
- Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.
Nutrition Facts : Calories 615 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
NOT YOUR ORDINARY BOSTON BAKED BEANS
A great change from the usual baked beans. This dish contains ground beef, as well as bacon and three different beans. It is very easy to make and guaranteed to get rave reviews.
Provided by Crafty Lady 13
Categories Beans
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, brown ground beef and onion. Drain any grease.
- In a 9 x 13 inch baking dish, combine meat mixtured and remaining ingredients. Bake at 350° for 1 hour.
Nutrition Facts : Calories 487, Fat 16.6, SaturatedFat 5.8, Cholesterol 47.6, Sodium 985.3, Carbohydrate 66.3, Fiber 9.9, Sugar 23.7, Protein 21.4
THE BEST BOSTON BAKED BEANS
This is a great recipe I found for baked beans. It was originally posted from The Sacramento Bee, 1998. This recipe is used by the Durgin-Park Restaurant in Boston, MA. This restaurant dates back to the American Revolution and is famous for its Boston baked beans. The Durgin-Park cook, Tommy Ryan, has prepared this recipe at the restaurant for the past 37 years. The restaurant serves 1,000 diners on an average Saturday evening. A recipe that has been around this long - and has served many people - can't be wrong.
Provided by VillageMom
Categories Beans
Time 6h30m
Yield 7 cups
Number Of Ingredients 9
Steps:
- Use California pea beans, York State beans or small white navy beans.
- Soak beans overnight. Ensure water covers the beans by 4 - 5 inches. The beans will soak up the water.
- In the morning, preheat oven to 325°F
- Place the baking soda in a large pot and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.
- Cut the bacon into 1 inch lengths. Put half of the bacon on the bottom of a 2 1/2 quart casserole dish (needs lid). Add the onion. Put beans in the casserole. Put the remaining bacon on top of the beans.
- Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover the casserole with the lid and place in preheated oven.
- Bake for 6 hours. Check the casserole periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them.
- Remove the casserole from the oven and serve.
Nutrition Facts : Calories 228.6, Fat 14.8, SaturatedFat 4.9, Cholesterol 22.1, Sodium 698.5, Carbohydrate 20.4, Fiber 0.2, Sugar 16.5, Protein 4
BOSTON BAKED BEANS
Canned baked beans are seasoned with onion, coffee, honey and mustard then slow-baked in the oven for rich, hearty flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion; cook and stir until tender.
- Place onions in 1-1/2-quart casserole dish or bean pot. Add remaining ingredients; mix well.
- Bake 45 minutes to 1 hour or until liquid is almost completely absorbed and bean mixture is heated through.
Nutrition Facts : Calories 150, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
BOSTON BAKED BEANS
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.
Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.
ALMOST BOSTON BAKED BEANS
Not strictly traditional but close and very tasty. Dried beans, even the same kind of bean, can vary quite a bit in cooking time so start this one early. It only gets better with time. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Beans
Time 4h
Yield 7 cups, 7 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pick through the beans.
- Place in a large pot, cover with a few inches of water and bring to a boil. Boil hard for 2 minutes, remove from heat and let sit covered for 1 hour.
- Drain in a colander and rinse and dry pot to use again.
- Heat pot over medium heat and add bacon, cooking to almost crisp. You may remove most of the rendered fat but I like to leave it in for the flavour.
- Add onions and saute for 3 minutes, then add garlic and saute a couple more minutes until both are softening but not brown.
- Add 4 cups of the water, the molasses, syrup, chile sauce, mustard, worcestershire and pepper. Bring to a boil.
- IMPORTANT: do not add any salt or the vinegar. These must be added at the very end or the beans may not soften.
- Add drained beans, bring to a boil again and then place in a large casserole dish or roaster and cover.
- Bake at 350 degrees for 15 minutes, then reduce heat to 300 degrees. Check after 2 hours for doneness and for liquid level, then every half hour after that. If beans are not done but liquid is almost gone add a small amount of water. Don't add too much especially toward the end.
- When beans are very soft carefully stir in the vinegar and salt to taste. Let rest 20 minutes before serving.
- I like to transfer these to a crockpot when they are almost all soft and keep on low for a few hours, checking now and then.
Nutrition Facts : Calories 344.2, Fat 8.2, SaturatedFat 2.6, Cholesterol 11, Sodium 443, Carbohydrate 52.8, Fiber 17, Sugar 8.4, Protein 16.1
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5/5 (1)Total Time 17 hrs
- The night before you plan to bake your beans, place beans in a large bowl and cover with at least 2 inches of water.
- Preheat oven to 300° and drain beans. In a large dutch oven over medium heat, add beans and cover with 4 cups of water or enough water to completely cover beans.
- Add salt pork, onion, garlic, molasses, brown sugar, mustard, pepper, soy sauce, and fish sauce.
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