Baked Beans 1998 Food

MOLASSES BAKED BEANS RECIPE

Steps:

• Place the dried beans into a Dutch oven with 6 cups (1.5 L) of water. Soak overnight.
• Drain and pour beans back into the pot with enough water to cover the beans by a couple of inches, cook for 30 minutes until they are tender but still firm. Drain beans, making sure to reserve cooking liquid, set aside.
• Preheat the oven to 325 °F (160 °C). While the oven is preheating, cook pork over medium-high heat in the Dutch Oven until fat is rendered and pork is beginning to brown, then add the onion cooking until tender.
• Add the beans back to the pot, along with molasses, brown sugar, apple cider vinegar, ground mustard, salt and pepper and 3 cups (750 mL) of reserved bean water.
• Bake uncovered for 3 to 5 hours until the beans are tender, and the sauce has thickened, and the edges of the pot get sticky. (Note: if beans get dry, add another cup of water.)

THE BEST BOSTON BAKED BEANS

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.

CHEF JOHN'S BOSTON BAKED BEANS

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.

BOSTON BAKED BEANS

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain beans; set aside.
• Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add beans and all remaining ingredients to pot. Bring to boil.
• Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)

BAKED BEANS 1998

Steps:

• .Preheat oven to 350 degrees F.
• Combine all together in casserole.
• Bake uncovered 45 minutes.
• Then bake covered for another 30 minutes.
• Note: Make sure that the BBQ sauce you use is a family favourite, I always use Kraft Original for this recipe and comes out the way we like it, and that is why I shared the recipe. . Even though it only has one quarter of a cup it can make or break this recipe.