BOSTON BAKED BEANS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.—Darlene Duncan, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Total Time 08 hours 10 minutes
Prep Time 08 hours 00 minutes
Cook Time 10 minutes
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 511mg sodium, CarbohydrateContent 58g carbohydrate (27g sugars, FiberContent 7g fiber), ProteinContent 13g protein.
BOSTON BAKED BEANS RECIPE - BBC FOOD
These Boston baked beans from Hugh Fearnley-Whittingstall are great on toast.
Provided by Hugh Fearnley-Whittingstall
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Soak the beans overnight in plenty of fresh cold water.
- Preheat the oven to 140C/275F/Gas 1.
- Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.
- Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard.
- Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered.
- Replace the lid on the casserole. Bake the beans into the oven to bake for about three hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season, to taste, with salt and freshly ground black pepper.
- Serve on it's own, with crusty bread (or on toast), as a snack or light meal.
- The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. You can also freeze any leftovers.
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