Vegetarian Boston Baked Beansno Cans Food

SLOW-COOKER VEGAN BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

VEGETARIAN BOSTON BAKED BEANS/NO CANS

Steps:

• Sort and rinse beans.
• Put in pot with water to cover 1 inch over beans.
• Bring just to a boil, remove from heat and let stand 1 hour.
• Add water if needed and return jus to a boil, reduce heat, simmer very gently 1 hour.
• Drain beans, reserving water.
• Preheat oven to 300°F.
• Put the onion in a deep casserole and cover with the beans.
• In saucepan, combine the 1/2 cup water, molasses, ketchup, mustard and pepper.
• Bring to a boil; pour over the beans.
• Set casserole on the middle shelf of the oven and bake for 1 hour WITHOUT STIRRING, until the beans are glazed on top and most of the liquid has been absorbed.

BEEF & BOSTON BAKED BEANS

Steps:

• Tip the beans into a large pan, then pour in enough water to cover the beans by 5cm. Add the bay and leave to soak overnight. The next day, drain the beans, return to the pan and pour in enough fresh water to cover the beans by 3cm. Bring to the boil, reduce the heat to a simmer and cook for 20 mins until the beans are tender (you may need to top up the water slightly as they cook).
• Heat the oven to 140C/120C fan/gas 2. Heat the oil in a large casserole or ovenproof saucepan, and fry the beef for 5 mins over a high heat until evenly browned (you'll need to do this in batches). Transfer to a plate using a slotted spoon. Add the lardons and onion to the pan, and cook over a medium- high heat for 5-7 mins until the onions are turning golden and the lardons are starting to crisp.
• Stir the beef back into the pan. Add the beans along with the cooking liquid, and stir in the garlic, treacle, tomato purée, mustard powder and cloves. Season, then top up with some water so the beans are covered by 2-3cm. Cover and bring to a simmer, then transfer to the oven for 2 hrs 30 mins. Remove the lid, stir and return to the oven for 1 hr 30 mins until the meat is tender and the sauce rich. Once cooled, the beans can be frozen for up to three months (see below). Serve with jacket potatoes or bread and coleslaw.

BOSTON BAKED BEANS

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.

OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS

Steps:

• Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
• Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
• Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
• Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.

VEGETARIAN BAKED BEANS

Steps:

• Soak beans overnight in large bowl of cold water.
• Discard water in the morning and drain.
• Put beans in crockpot and cover with water (should be about 1/2" above the beans.) Add remaining ingredients.
• (No need to saute' onion and garlic first.) Stir well.
• Put crockpot on high for approx.
• 2 hours and turn to medium heat overnight.