How To make Boston Baked Soybeans
3 c Cooked soybeans
1 md Onion
2 tb Molasses
1/2 c Catsup
1/2 ts Dry mustard
1 t Worcestershire Sauce
1/2 c Liquid from cooked soybeans
Salt and pepper to taste
One day ahead, cover dry soybeans with water and soak overnight, drain and rinse. Cook soaked soybeans two to three hours covered in water, over medium heat. Make sure you save a 1/2 cup of the cooking liquid. Combine all ingredients and bake uncovered at 325 degrees for one hour, stirring occasionally, if desired. Serves 8 to 10. Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8 cups water for each pound of dry beans. Heat water to boiling and cook for 20 minutes. Turn off heat, cover pot, and let stand for two hours. Drain beans and rinse thoroughly. Nutritional Analysis: Serving size 1/2 cup Calories 166 Total fat: 7g Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g Reprinted with permission from the Indiana Soybean Development Council.
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Larry's Meat Lover's Baked Beans Recipe
I got this recipe from a friend and it is now my new favorite BBQ baked beans recipe. They have ground beef, bacon and kielbasa in them which make them quite filling and incredibly tasty. The recipe is also pretty straight forward and easy to do. Enjoy!
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Baked Beans for people with diabetes (GF)
My NEW Boston Baked Beans Recipe #shorts #short
My NEW Boston Baked Beans
Much improved
Enjoy!!!
* Soak Beans Overnight In 1 Heaping Tablespoon Of Salted Water
* Use 1 Pound Of Dry NAVY Beans
* 1/2 Cup Of Molasses
* 2 Tablespoons Of Brown Sugar
* 2 Teaspoons Of Dried Mustard
* 1 Teaspoon Of Black Pepper
* 2 Bay Leaves
* 1 Medium Yellow Onion
* 1 Tablespoon Of Soy Sauce
* 8 Ounces Of Diced Salt Pork
* 4 Cups Of Water
* Bring Pot To A Boil And Place Into A 300 Degree Oven For 2 Hours COVERED
* REMOVE Lid And Add Back In At 350 Degrees For 2 Hours
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Boston Baked GMOs
In 2014, a group of Internet fanatics calling themselves GMO Free USA decided to harass the Facebook page for Lodge Cast Iron. They claimed Lodge's cast iron pans were pre-seasoned with Roundup Ready GMO soybean oil, and they tried to pressure Lodge into removing this from the manufacturing process for their cast iron pans. This harassment campaign lasted for all of two weeks before they gave up and went away. During this time, I posted responses to their silly troll posts on Lodge's Facebook group demonstrating their claims to be utter nonsense. In typical fashion, they deleted their Facebook posts rather than try to actually debate or discuss their ridiculous claims. It was this silly attempt at harassment that inspired me to make this video. I've been wanting to make a statement like this for a long time, and there's certainly no better time than the beginning of April to make this available for public view, and commentary. Please feel free to post your nonsense claims of the evils of dangerous and toxic GMOs, and claim that I'm a Paid Monsanto Shill.
The recipe for this dish is my own someday-it-will-be-famous recipe for Boston baked beans. I would love for you to try this recipe, and please let me know whether or not you like it. The recipe can be seen on my Web page, Cast Iron Chaos, at:
Some Monsanto propaganda recommended for you:
What is a GMO?
Are GMOs safe? Yes. The case against them is full of fraud, lies and errors
Slate magazine, July 15, 2015
Why You Should Absolutely Never Cook Raw Beans In A Slow Cooker
Everyone loves a good food controversy, but the biggest throwdown might be the most unexpected one: What's the right way to cook dried beans? And where exactly does your slow cooker fit into this whole thing?
#Beans #SlowCooker #CookingTips
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Perfect baked beans recipe. simple baked beans Recipe.
#perfectbakedbeansrecipe #simplebakedbeansrecipe
#bakedbeansrecipe #bestbakedbeansrecipe
Do you know making baked beans at home is very simple? With just 2 easy steps you have your baked beans. Nothing like homemade baked beans as you can decide how you want it to taste. And it taste absolutely amazing, even better than the store bought i promise you, because there no preservatives, and who knows how long they've been lying on the grocery store shelves.
Here are the list of Ingredients
2cups navy (haricot) beans
2 cup chicken stock or broth
1 cup water
2 teaspoon soy sauce
6 tablespoons ketchup
2 tablespoons tomato paste
3 tablespoons dark brown sugar/light brown sugar
1 tablespoon Red wine vinegar or Apple cider vinegar
½teaspoon garlic powder
½ teaspoon onion powder
½teaspoon black pepper or white pepper
1 teaspoon salt
¼ teaspoon paprika
for slurry
8 teaspoons corn flour or corn starch.
¼ cup water, you can use ⅓ cup of water if you want the slurry a bit runny.
PROCEDURE
1. Pick your beans for any bad ones and any impurities.
2. wash you beans and put in a pressure cooker, add in 10 cups of water, and cook on medium heat for 40 minutes. turn off flame after 40munites, allow beans to sit in the cooker for about 15 minutes. you can also soak the beans overnight to and cook, but this will take longer. seive out beans, it should be a bit firm, about 80 to 85% cooked.
3. place all ingredients in a sauce pan or pot and precooked beans and stir. simmer on low heat for about 1 hour 15 minutes. stir after every 20 minutes to prevent burning, we have to cook the beans to be very soft, if not you are not gonna like it. if yours is soft enough you can always add some water and cook it longer
4.once cooked, mix cornflour and water, add in and stir immediately, cook for 2 minutes. if you like the sauce to be runny, use 1/3 cup of water instead 1/4 cup, and note the sauce is gonna thicken when it cools down.
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