Recipe: Perfect Boston Baked Beans

Boston Baked Beans, In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Sort beans and rinse in cold water. Drain and rinse beans, discarding liquid. Boston baked beans are usually made with navy beans, but any small dried bean will work in this recipe. According to Shirley Corriher in CookWise (great book, btw), either sugar or calcium will make beans hard, even after long hours of cooking. Molasses contains both sugar and calcium, which is why adding molasses to a pot of beans will enable you to cook the beans for what seems like forever. Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is minimal. This is my go to recipe for Boston Baked Beans! this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Boston Baked Beans you can enjoy.

Prepare: less then 8 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for Boston Baked Beans :

1. Make ready 500 g (1 lb 2 oz) of white haricot beans, dried -
2. It's 400 g (14 oz) of piece pork belly -
3. It's 25 g (1 oz) of oft brown sugar -
4. set 45 g (3 Tbsp) of black treacle or molasses -
5. Prepare 1 tsp of tomato puree -
6. Prepare 1 tbsp of English mustard or 2 tsp mustard powder -
7. Prepare 4 of cloves -
8. You need 8-10 of small shallots, peeled but left whole or 2-3 small onions, chopped -
9. set of fresh ground black pepper -
10. It's of salt -

Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is minimal. This is my go to recipe for Boston Baked Beans! Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off.

Boston Baked Beans instructions :

1. Pour the beans into a large bowl and cover with plenty of cold water. Cover and leave to soak overnight..
2. Drain and rinse the beans, then put in a pan, with fresh water to cover by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Transfer the beans and water to a slow cooker..
3. Cut the pork belly into large pieces and add to the beans, together with all the other ingredients, except the salt. It's important not to add salt until the beans are cooked, it makes the skin tough. Add plenty of black pepper though..
4. Cook for 8 hours in the the slow cooker, or for four hours in the oven on 140C/Gas 1, until tender. Half way through cooking time, when the beans are tender but the liquid is still being absorbed, add plenty of salt, taste to check there's enough..
5. The beans are cooked when they are completely soft and the liquid has turned into a lovely thick goo. Serve the beans hot, with sausages or baked potatoes or burgers, they would also go beautifully with baked ham. We had them on toast, topped with cheese. They freeze well, and there's lots, so divide into portions and freeze separately for quick and easy lunches..

Serves For 3 Person
Kcal: 57
Fat: 12g
Carbs: 12g
Protein: 18g
Sugar: 53g

Some authentic Boston Baked Beans recipes call for scraping the seared "rind" off of the salt pork and adding it to the pot. But I remember very clearly that my arm didn't want to work that hard. So it just asked me to pass along the information and please leave it alone. Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Sort beans and rinse in cold water. Drain and rinse beans, discarding liquid. Boston baked beans are usually made with navy beans, but any small dried bean will work in this recipe. According to Shirley Corriher in CookWise (great book, btw), either sugar or calcium will make beans hard, even after long hours of cooking. Molasses contains both sugar and calcium, which is why adding molasses to a pot of beans will enable you to cook the beans for what seems like forever. Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is minimal. This is my go to recipe for Boston Baked Beans! Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. Some authentic Boston Baked Beans recipes call for scraping the seared "rind" off of the salt pork and adding it to the pot. But I remember very clearly that my arm didn't want to work that hard. So it just asked me to pass along the information and please leave it alone. Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor. Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor. Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour. Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. Native Americans had made corn bread and baked beans. Baked beans make for a perfect side dish to smoky ribs. Check out Tyler's version with chipotle chiles, and other tasty BBQ sides. Serve the beans with Boston brown bread, relish, pickles, or coleslaw, and use any leftovers to make sandwiches the following day. The original Boston Baked Beans were baked in a earthenware pot, but it can be made in just about any pot or saucepan. The original recipe was sweetened with molasses, but the beans were not as sweet as you expect them to be, and I have stayed true to tradition with this recipe.