Boston Baked Beans Recipe

LowNSlow Boston Baked Beans Recipe Food.com

WebMay 7, 2007 · Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover …

Rating: 5/5(7)
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees.
2. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
3. Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
4. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.

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Authentic Boston Baked Beans Recipe for Slow Cooker …

WebApr 17, 2019 · Prepare the Beans in either a crock, Dutch oven [paid link], or Slow Cooker [paid link] insert: Score the salt pork 1/4 inch deep 1 inch …

1. Soak the Beans:Soaking the beans is optimal for a shortened cooking time. Starting with un-soaked beans adds an additional 4-6 hours to the slow cook time. This increases the cooking time from 5 - 6 hours to about 10 - 12 hours. [See Note 1]Overnight soak - Place beans in a large bowl and cover with water. The water should reach at least 2 inches over the top of the beans. Allow to soak overnight or at least 8 hours. Retain the soaking liquid for cooking.Quick Soak - For a quick soak, pour the dry beans into a pot and cover the beans with cold water. Place the pan on the stove over medium-high heat and bring to a boil. Once the water boils, turn off the stove, and allow the beans to soak in the hot water for 1.5 hours. Retain the soaking liquid for cooking.Make sure the water level is at least 2 or 3 inches above the bean level to allow for absorption. Reserving the soaking liquid [See Note 8], drain beans in a colander and remove any debris, discolored beans or empty shells. Soaking o
2. Prepare the Beans in either a crock, Dutch oven, or Slow Cooker insert:Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bottom of the cooking vessel.Combine molasses, mustard, brown sugar, salt, pepper, onions and 5 cups soaking liquid. Add the pre-soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
3. By Dutch oven or Clay Beanpot: Preheat oven to 300 degrees F.Transfer beans into the Dutch oven or Clay Bean pot and bake covered until the beans are tender and the liquid has thickened - about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans in broth at all times. For the last 50 to 60 minutes of cooking, uncover the beans to thicken the sauce. At this stage, if you are having hot dogs or sausages with your beans, you can add them into the pot to heat inside with the beans, optional. Once the beans are to your desired tenderness, remove from oven, adjust the seasoning with salt, pepper, and molasses, if necessary. Since Navy beans are relatively high in starch, the sauce will thicken slightly as it cools. If the beans do not thicken enough, See Recipe Note 9 for thickening the beans. If the beans become too thick, add a splash or water of chicken stock and thin to desired consistency.

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Slow Cooker Boston Baked Beans Don't Sweat The …

WebMay 1, 2023 · Simply dice the thick-cut bacon into small pieces, and chop the onion. Place the rinsed, drained beans into the slow cooker crock, …

Rating: 4.5/5(51)
1. Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.
2. In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, brown sugar, pepper, salt, garlic, and apple cider vinegar.
3. Pour the sauce over the beans, onions, and bacon. Stir to combine.
4. Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.

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