Someone can’t have a New England blog without Boston Baked Beans, right?
Mine is a long process , starting by simmering on the stove, then crockpot all day. Then by the next day, placed in a covered cast iron dutch oven, placed in the oven to bake low and slow.
4 cups navy beans
1 pound bacon, diced. the smokier the better
2 onions, finely diced
2 garlic cloves minced
1/2 cup to 3/4 cup molasses
1/3 cup pure maple syrup
1/4 cup brown sugar
1 tablespoon and 1 teaspoon salt
1 teaspoon ground black pepper
3 teaspoons dry mustard
3 tablespoons Worcestershire sauce
Rinse beans.
Soak beans overnight in large bowl with enough water to cover them.
Place beans, 1 onion , and half the bacon in a large pot. Cover with water and bring to a boil. Cover and simmer for about an hour.
Carefully pour the ingredients in a large crock pot. Keep beans cooking on a low heat setting for 8 hours. Refrigerate overnight.
In the morning, place in dutch oven ( i use a cast iron) in the oven with finishing touches ( taste taste!!) at 250 until beans are tender.
I know it seems like a long process, but well worth every minute.
I like to serve with a slice or two of sharp cheddar cheese. Popovers, biscuits, cornbread or Boston Brown Bread.
Mine is a long process , starting by simmering on the stove, then crockpot all day. Then by the next day, placed in a covered cast iron dutch oven, placed in the oven to bake low and slow.
1 pound bacon, diced. the smokier the better
2 onions, finely diced
2 garlic cloves minced
1/2 cup to 3/4 cup molasses
1/3 cup pure maple syrup
1/4 cup brown sugar
1 tablespoon and 1 teaspoon salt
1 teaspoon ground black pepper
3 teaspoons dry mustard
3 tablespoons Worcestershire sauce
Rinse beans.
Soak beans overnight in large bowl with enough water to cover them.
Place beans, 1 onion , and half the bacon in a large pot. Cover with water and bring to a boil. Cover and simmer for about an hour.
Carefully pour the ingredients in a large crock pot. Keep beans cooking on a low heat setting for 8 hours. Refrigerate overnight.
In the morning, place in dutch oven ( i use a cast iron) in the oven with finishing touches ( taste taste!!) at 250 until beans are tender.
I know it seems like a long process, but well worth every minute.
I like to serve with a slice or two of sharp cheddar cheese. Popovers, biscuits, cornbread or Boston Brown Bread.
yum!!
ReplyDeleteI do not have a crop pot, how do I make these yummies? they look delicious... I would just eat the whole pot with some bread... a loaf or two. ehehe
glad to see you are up and blogging!
?Making Boston Baked Beans is a notoriously long project, but like you said--well worth it. When you take that first bite? Oh, yes! And besides, it's 99% hands off activity for the chef, right?
ReplyDeleteThey look fabulous!
Barbara, I would soak the beans overnight and boil for an hour like it says.. then add all ingredients into a heavy pot for the oven and bake all day, you can add ingredients and flavors as you like. ( Taste testing is fun ;)
ReplyDeleteI'm making bread to go with them also, going to be a good meal tonight! Elle, you are 100 percent right, not alot of work.. is nice.. but the aroma all day drives us batty!!