BOSTON BAKED BEANS
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.
BOSTON BAKED BEANS FOR A SLOW COOKER
This recipe comes from Cook's Country Magazine. They advise not to use dark or blackstrap molasses, as they will become bitter tasting in the slow cooker.
Provided by MJMommy13
Categories Beans
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
- 2. While beans are cooking in Dutch oven, score fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert.
- 3. Cover beans with piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.).
- 4. Turn off slow cooker and remove lid and aluminum foil. Stir in remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.
Nutrition Facts : Calories 498.6, Fat 23.8, SaturatedFat 8.5, Cholesterol 24.4, Sodium 889.5, Carbohydrate 61.6, Fiber 12.5, Sugar 26.7, Protein 11.2
SLOW COOKER BAKED BEANS
These beans taste like Boston Baked Beans. Yummy!
Provided by creamcheese5
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 14h
Yield 8
Number Of Ingredients 8
Steps:
- The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
- In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
SLOW-COOKED BOSTON BEANS
These slow-cooked beans have a little more zip than usual Boston baked beans, and the rum helps lighten the flavor. -Anne Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 9h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 391 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 675mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 14g protein.
LOW-N-SLOW BOSTON BAKED BEANS
The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.
Provided by Tracy K
Categories Beans
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- 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.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- 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.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Nutrition Facts : Calories 369.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.2, Sodium 221.6, Carbohydrate 53.1, Fiber 8.9, Sugar 14.9, Protein 14.1
SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS
No bacon necessary! This meatless Boston baked bean recipe makes a tender, tasty, barbecue-worthy side that the vegetarians and the vegans at the party can enjoy along with everyone else. But the meat-eaters will love 'em, too!
Provided by Kare for Kitchen Treaty
Time 18h15m
Number Of Ingredients 15
Steps:
- Soak. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects. Place beans in Crock Pot and cover with 3-4 inches of water. You can also add them to a pot or bowl; I just like to use my Crock Pot stoneware because in the end that's one less dish to clean. Cover and let soak overnight or for at least 8 hours. Pour the soaked beans into a colander and rinse well. Rinse out the Crock Pot. Set soaked beans aside; you'll add them back to the Crock Pot in a minute.
- Assemble. Add onion, pepper, broth, molasses, brown sugar, olive oil, dry mustard, smoked paprika, cayenne pepper, salt, and pepper to Crock Pot. Mix until combined. Add back your soaked and drained beans and stir until combined. Add bay leaf.
- Cook. Cook on high for 8-10 hours or on low for 12-14 hours. Note: Slow Cookers can vary, so the first time you make this, you may want check on it periodically and see if you need more broth or water after the first few hours. But don't worry, your beans shouldn't turn to mush! The molasses helps to prevent that.
- Leftover beans keep up to three days refrigerated in an airtight container. They also freeze well.
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AUTHENTIC BOSTON BAKED BEANS RECIPE FOR SLOW COOKER OR …
From kitchendreaming.com
Ratings 11Calories 409 per servingCategory Side Dish
- 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
- 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.
- 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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