1 2 1/2-quart bean pot or covered casserole 1 pound beans* 1/2 teaspoon baking soda 1/2 pound salt pork 1/2 medium onion -- peeled and uncut 4 tablespoons sugar 1/3 cup molasses 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon pepper *Use California pea beans, York State beans or small white beans. Soak beans overnight. In the morning, preheat oven to 325
How To make Boston Baked Beans In Bean Pot's Videos
How to Make New England Baked Beans
Erin teaches Bridget how to make easy, comforting New England Baked Beans.
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Pressure Canning Boston Baked Beans in the Instant Pot Max
This recipe is a USDA tested recipe slightly adjusted for additional flavor. Using a combination of tested recipes from various state extension offices and the USDA, it is safe to pressure can. We show the canning of 4 pints in our Instant Pot Max.
Note: The Instant Pot Max is no longer available
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How to Make Boston Baked Beans | Allrecipes.com
See how to make old-fashioned Boston baked beans. These tasty beans are a great main course or side dish served with corn bread or biscuits. And best of all, the preparation is simple and straightforward.
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My secret recipe for Boston Baked Beans
This video is about how I make my home made Boston Baked Beans. While there are many recipes and techniques, this one is my favorite, with pure maple syrup added.
How to Make Authentic Boston Baked Beans in a Clay Pot - Elevate Your Baked Beans Game!
Baked beans are a staple side dish for many summertime barbecues, but have you ever tried making them from scratch in a clay pot? In this video, we'll show you how to make authentic Boston Baked Beans with brown sugar, molasses, and salt pork for added flavor. The clay pot method ensures a moist and tender texture that will elevate your baked beans game to the next level. Whether you're hosting a barbecue or just looking for a comforting fall side dish, these homemade baked beans are sure to impress!
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Music: Sound Off by Jingle Punks
Boston Baked Beans
Traditional Boston Baked Beans, small white beans (I use Great Northern Beans) slow-cooked in the oven with molasses, salt pork, black pepper, mustard and onions until they form a thick stew rich with a deep color and caramelized crust.
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**Note**: Ah, so many comments about the dull knife. Yes, using a dull knife if dangerous, so DON'T do what I did. I have since been given a new set of knives.
Ingredients:
For a 4 QT Dutch Over or Beanpot
2 packages (2 pounds) of any Small White Beans (Navy, Great Northern) 3 Tablespoons Brown or White Sugar 2 Onions (small to medium), peeled 1½ teaspoon Dry Mustard 1 teaspoon Baking Soda ½ pound Salt Pork 1 cup Molasses (I use Grandma's Molasses) it comes in original and robust (I use the robust) 2 teaspoons Salt ½ teaspoon Pepper