BOSTON BAKED BEANS RECIPE - FOOD.COM
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
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
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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BOSTON BAKED BEANS WITH BACON RECIPE - BBC FOOD
Most British recipes for Boston baked beans just use a piece of pork belly, but we think it needs some salted or smoked meat to counteract the sweetness, so we include bacon or pancetta. We’ve based the recipe on one our mothers used to make – when they weren’t opening a tin. The alcohol isn’t authentic, but adds flavour (we’ve tried all three).
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Reviews 4.5
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BOSTON BAKED BEANS RECIPE - BBC FOOD
These Boston baked beans from Hugh Fearnley-Whittingstall are great on toast.
From bbc.co.uk
Reviews 3.6
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Reviews 3.6
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