Boston Style Baked Beans Food

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:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

BOSTON BAKED BEANS

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.

BOSTON BAKED BEANS

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-STYLE BAKED BEANS

Steps:

• In a saucepan, cover beans with cold water, bring to a boil; boil 1 minute.
• Remove from heat, cover pot, and let sit for 1 hour; drain well.
• Score the bacon in squares without cutting through the rind.
• Put half the beans in the pot in which you will bake them, and add the onion, molasses and seasonings.
• Add remaining beans and bury the bacon rind up in the top layer of beans Add just enough water to cover.
• Cover the pot tightly; bake for 4-6 hours, or more to melt the pork fat, and blend the flavors.
• Add boiling water from time to time if needed.
• The last 30 minutes of baking, remove the lid to make a brown crust.

CLASSIC BOSTON BAKED BEANS

Steps:

• Soak beans in cold water to cover overnight in a large bowl. Drain in a colander.
• Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover.
• Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.

EASY BOSTON BAKED BEANS

Steps:

• Preheat oven to 325 degrees F.
• Spray a 9x13-inch baking pan with nonstick cooking spray.
• Rinse and drain beans, then spread in the bottom of prepared pan.
• Lay bacon slices on top of beans in the pan.
• Sprinkle diced onion over bacon.
• In a saucepan over medium heat, whisk together molasses, salt, pepper, dry mustard, ketchup, brown sugar and Worcestershire sauce.
• Bring to a boil, remove from heat, then pour over beans in the pan. Use a spoon to spread evenly over the top.
• Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.

LOW-N-SLOW BOSTON BAKED BEANS

Steps:

• Adjust oven rack to lower-middle position; heat oven to 300 degrees.
• Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
• Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
• Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
• Bake until beans are tender, about 4 hours, stirring once after 2 hours.
• Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
• Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

SAUCY BOSTON BAKED BEANS

Steps:

• Soak beans in water overnight.
• Mix together all ingredients in slow cooker.
• Add water to cover.
• Check frequently.
• Cook on high for about 8 hours.

BOSTON BAKED BEANS

Steps:

• Soak the beans in cold water overnight in a large container. Drain in a colander.
• Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
• Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
• Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

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.

BOSTON BAKED BEANS

Steps:

• Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
• Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
• Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
• Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.

BOSTON BAKED BEANS

Steps:

• Wash the beans and pick out any bad ones.
• Put beans in a 3- or 4-quart pot and cover well with water.
• Simmer (NOT boil) for about an hour; check occasionally to be sure water doesn't cook away.
• Drain beans and rinse.
• Return to pot.
• Mix together remaining ingredients (except the salt pork) and stir into beans, together with enough water to cover beans well.
• Put beans into a stoneware pot of some kind. A real beanpot, the kind with the two little handles and the narrow neck, is best. Otherwise, any stoneware pot that holds about 3 quarts and has a well-fitting cover will do. They will not taste as good baked in metal, or even pyrex.
• Cut the salt pork into two or three pieces and add to the pot; push pieces down into the beans somewhat.
• Bake at 300 degrees for 6 to 8 hours.
• Check occasionally, and if top is dry, add more water.
• If you want to, you can put some hot dogs or rope sausage such as Hillshire Farms beef sausage in on top of the beans for the last hour or so of baking. The meat cooks at the same time as the beans, and picks up their flavor.
• The right thing to serve with these beans is, of course, Boston Brown Bread, for which I have noticed a couple of recipes here on the Zaar.
• There are two ways to cut down on the time a bit. One is to simmer the beans about 20 minutes longer and then bake them for only about 3 hours. Also, after simmering, you can put the beans in a crockpot. That takes longer-figure about 18 hours to be sure that the beans won't be crunchy-but they can be left unattended.