Boston Baked Beans Howland 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 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.

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 BEANS HOWLAND

Steps:

• In a bowl combine beans with water to cover by 2 inches and soak overnight.
• Drain beans in a colander and transfer to a 4-quart heavy skillet. Add water to cover beans by 3 inches and simmer covered, 1 hour, or until tender. Drain beans in colander, discarding cooking liquid.
• In a small saucepan bring 2 cups water to a boil and whisk in molasses, sugar, salt, and mustard until combined well.
• Pour half of beans into kettle and top with half of onion. Layer salt pork over onion and top with remaining beans and onion. Pour molasses mixture over bean mixture and cook, covered, adding more water at hourly intervals to keep beans covered, 6 hours, or until beans are very tender.

BOSTON BAKED BEANS HOWLAND

Steps:

• In a bowl cover beans with water by 2 inches and soak overnight.
• Drain beans in a colander and transfer to a 4-quart heavy kettle. Cover beans with water by 3 inches and simmer, covered, 1 hour, or until tender. Drain beans in colander, discarding cooking liquid.
• In a small saucepan bring 2 cups water to a boil and whisk in molasses, sugar, salt, and mustard until combined well.
• Pour half of beans into kettle and top with half of onion. Layer salt pork over onion and top with remaining beans and onion. Pour molasses mixture over bean mixture and cook, covered, adding more water at hourly intervals to keep beans covered, 6 hours, or until beans are very tender.

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.

BOSTON BAKED BEANS

Steps:

• (NOTE:.
• If you throw in a hunk of salt pork, do not add salt until beans are done and you taste them).
• Discard any discolored beans.
• In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
• Drain the beans.
• In a large pot, combine the beans and enough water to cover them by 1 inch.
• Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short).
• Drain the beans and set aside the cooking liquid.
• Set the oven at 325ºF.
• In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt.
• Add enough of the cooking liquid to just cover the beans. Stir to blend them.
• If using salt pork, add it at this stage.
• Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry.
• Add more cooking liquid if necessary.
• When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.