Food Wishes Recipes - Boston Baked Beans Recipe - How to Make Boston Baked Beans
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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.
Looking for the pot Mark used to make is Boston Baked Beans? Here is the URL:
**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
Traditional Boston Baked Beans
1 lb Navy Beans 1/3 cup molasses
6 cups water 1/4 cup sugar
1/2 tsp baking soda 1 tsp dry mustard
1/2 lb salt pork, cut in 1/2 inch pieces 1/4 tsp ground black pepper
1 small onion, peeled
Soak beans overnight with the 6 cups of water in a large kettle. The next day add the 1/2 tsp baking soda to the beans. Place over high heat and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Drain beans in a colander set over a large bowl and reserve the liquid. Put the salt pork, onions and beans in a stoneware bean pot or a casserole dish. In a small bowl combine the molasses, sugar, dry mustard and pepper. Stir in 1 cup of the reserves liquid, then stir this mixture into the beans. Add enough of the reserved liquid to cover the beans-about 1 cup. Cover the casserole/beanpot and bake at 300 degrees for 2 hours. Thoroughly stir in the remaining cup of reserved liquid, cover and bake another 1-1/2 to 2 hours until the beans are tender and the liquid is absorbed.
Serves 8 Traditional New England Style Baked Beans. This comforting, homey dish is delightfully flavored with salt pork molasses, onion, dry mustard and sugar. Boston baked beans have been made this way for centuries and never contain even a hint of tomato! They are the perfect picnic food and pair well with grilled chicken, hamburgers, hot dogs or just served up with a side of cornbread!
New England Style Baked Beans
***Recipe***
Bean of the Week: New England Baked Beans
I'm posting the recipe for a full pound of beans but in the demo I used 1/2 pound. If you want only 1/2 pounds of baked beans cut all the ingredients in half.
1 pound Rancho Gordo Yellow Eye beans (or Cranberry beans, Domingo Rojo or other beans), soak for 6 hours and simmered for one hour until just beginning to soften
2 teaspoons dry mustard
1 tablespoon tomato paste
1 teaspoon salt
1/3 cup molasses
1/4 cup turbinado sugar
2 tablespoons maple syrup
1/2 of a large onion, sliced very thinly
Preheat oven to 250°
Drained cooked beans, reserving the bean broth. Place 2 cups of bean broth in a medium bowl. Whisk in the mustard, tomato paste, salt, molasses, turbinado sugar, and maple syrup. Put half the beans in a large Dutch oven or cast iron enamel pot. Add half the sliced onions. Put the rest of the beans in and top the the rest of the onions. Pour the sauce over the beans. Cover and bake for 3 or more hours. Check occasionally to make sure all the liquid has not evaporated. Add more broth as necessary, but not too much, because you want a thick sauce at the end. Add salt and pepper to taste.
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Boston Baked Beans-Slowcooker. The best slowcooker Boston Baked Beans, New England Style Breakfast
This is a no hassle easy tutorial on how to make slowcooker Boston Baked Beans. Set this and forget this. Anyone can make these and you don't even need a bean pot. Special shout out to USS Constitution.
Classic Boston Baked Beans
How to make homemade old fashioned Boston Baked Beans, they are really good!
Ingredients:
1 pound navy beans (soaked overnight)
1 teaspoon baking soda
1 small or medium onion
1/2 pound bacon
3/8 cup molasses (1/4 cup plus 2 Tablespoons)
4 Tablespoons sugar
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons table salt
water
Bake 6 hours @ 300F, I did turn the oven down to 250F for the last 30 minutes
These beans are dynamite!
NOTE*** You need to check on this every two hours to make sure all the water has not evaporated, you want most of the water to evaporate but not completely.
If you add water (I did not have to) make sure to add HOT water, cold water could crack your casserole dish.
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