Boston Baked Bean Dip Recipes

BOSTON BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• 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. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

BOSTON BAKED BEAN DIP

Steps:

• Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.
• Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally.

TEXAS BAKED BEAN DIP

Steps:

• Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain.
• Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes.
• Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside.

BOSTON BAKED BEANS

Steps:

• Soak the beans in cold water overnight in a large container. Drain in a colander.
• Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
• Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the 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.
• Transfer to oven to bake, without stirring, 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 slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

THE BEST BOSTON BAKED BEANS

Steps:

• Use California pea beans, York State beans or small white navy beans.
• Soak beans overnight. Ensure water covers the beans by 4 - 5 inches. The beans will soak up the water.
• In the morning, preheat oven to 325°F
• Place the baking soda in a large pot and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.
• Cut the bacon into 1 inch lengths. Put half of the bacon on the bottom of a 2 1/2 quart casserole dish (needs lid). Add the onion. Put beans in the casserole. Put the remaining bacon on top of the beans.
• Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover the casserole with the lid and place in preheated oven.
• Bake for 6 hours. Check the casserole periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them.
• Remove the casserole from the oven and serve.

OLD FASHIONED BOSTON BAKED BEANS

Steps:

• Rinse beans; discard any discoloured ones. In large saucepan, soak beans overnight; drain. Add water to cover by at least 2 inches. Bring to boil and simmer for 30 minutes; drain.
• In bean pot or 8 cup casserole, spread onion slices.
• Add drained beans.
• Combine molasses, tomato paste, sugar, vinegar, salt, mustard, pepper and hot water.
• Pour over beans and top with chopped bacon.
• Cover and bake in 250 degree oven for 6 hours; uncover and add about 1/2 cup ketchup -- and stir. Add more water if you need to. Bake uncovered for another hour.

BEEF & BOSTON BAKED BEANS

Steps:

• Tip the beans into a large pan, then pour in enough water to cover the beans by 5cm. Add the bay and leave to soak overnight. The next day, drain the beans, return to the pan and pour in enough fresh water to cover the beans by 3cm. Bring to the boil, reduce the heat to a simmer and cook for 20 mins until the beans are tender (you may need to top up the water slightly as they cook).
• Heat the oven to 140C/120C fan/gas 2. Heat the oil in a large casserole or ovenproof saucepan, and fry the beef for 5 mins over a high heat until evenly browned (you'll need to do this in batches). Transfer to a plate using a slotted spoon. Add the lardons and onion to the pan, and cook over a medium- high heat for 5-7 mins until the onions are turning golden and the lardons are starting to crisp.
• Stir the beef back into the pan. Add the beans along with the cooking liquid, and stir in the garlic, treacle, tomato purée, mustard powder and cloves. Season, then top up with some water so the beans are covered by 2-3cm. Cover and bring to a simmer, then transfer to the oven for 2 hrs 30 mins. Remove the lid, stir and return to the oven for 1 hr 30 mins until the meat is tender and the sauce rich. Once cooled, the beans can be frozen for up to three months (see below). Serve with jacket potatoes or bread and coleslaw.

BOSTON BAKED BEANS RECIPE - (4.4/5)

Steps:

• Soak beans in cold water to cover overnight in a large bowl. Drain in a colander. Heat oven to 300°F. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover. (Note: I couldn't fit 5 cups of water into my bean pot. 3 hours later, I was able to add another 1/2 cup, which worked out just fine.) Transfer to oven and bake (I'm glad I set my bean pot on a baking sheet, as the water did ooze out of the top), without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Note: After 5 hours, I felt the beans were a little too soupy. I returned the beans to the oven, without the lid. The beans, and sauce, became darker and more thickened. I was very happy with that result. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving. Tasting notes: Loved these beans! I will make them again, but just a bit more brown sugar and decrease the cloves. Then, they will be perfect!