BOSTON BEANS RECIPE RECIPES

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BOSTON BAKED BEANS RECIPE - FOOD.COM



Boston Baked Beans Recipe - Food.com image

I don't know where I got this recipe that I've been using for years but it is definitely a man pleaser! I think that a ham bone gives the best flavour but will use an 8 oz piece of salt pork when necessary.

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours

Yield 14-16 serving(s)

Number Of Ingredients 9

2 (16 ounce) packages dried navy beans
4 teaspoons salt
3/4 cup dark molasses
1/2 cup packed dark brown sugar
1 tablespoon dry mustard
1 teaspoon pepper
1 large onion
4 -6 whole cloves
1 meaty ham bone

Steps:

  • Prepare beans: Rinse well and discard any stones or shriveled beans.
  • Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
  • Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
  • Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
  • Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
  • Stir in molasses and next 3 ingredients.
  • Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
  • Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
  • Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
  • Discard cloves, chop onion and return to mixture.
  • Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.

Nutrition Facts : Calories 307.6, FatContent 1.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 677.1, CarbohydrateContent 61.8, FiberContent 16.1, SugarContent 20.6, ProteinContent 14.7

BOSTON BAKED BEANS RECIPE - BBC FOOD



Boston baked beans recipe - BBC Food image

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

500g/1lb 2oz white haricot beans, dried
400g/14oz piece pork belly
50g/2oz soft brown sugar
45g/3 tbsp black treacle
1 tbsp English mustard (made from powder)
4 cloves
8-10 pickling onions (or 2-3 small onions)
fresh ground black pepper
salt

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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