Boston Beans And Pork 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 BEANS AND PORK

Steps:

• Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
• Heat oven to 350 degrees. Put oil in a large casserole or Dutch oven, and turn heat to medium-high. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes. When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
• Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans. Stir and barely cover with water.
• Bring to a bare simmer on stove top, then cover and put in oven. Cook for 2 hours, one with lid on, one with lid off. Check occasionally, adding a splash of water if necessary.
• When beans are done, check for seasoning, adding salt if necessary. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY BOSTON BAKED BEANS

Steps:

• Preheat oven to 325 degrees F.
• Spray a 9x13-inch baking pan with nonstick cooking spray.
• Rinse and drain beans, then spread in the bottom of prepared pan.
• Lay bacon slices on top of beans in the pan.
• Sprinkle diced onion over bacon.
• In a saucepan over medium heat, whisk together molasses, salt, pepper, dry mustard, ketchup, brown sugar and Worcestershire sauce.
• Bring to a boil, remove from heat, then pour over beans in the pan. Use a spoon to spread evenly over the top.
• Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.

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

Steps:

• Prepare beans: Rinse well and discard any stones or shriveled beans.
• Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
• Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
• Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
• Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
• Stir in molasses and next 3 ingredients.
• Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
• Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
• Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
• Discard cloves, chop onion and return to mixture.
• Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.

BOSTON BAKED BEANS

Steps:

• Wash the beans and pick out any bad ones.
• Put beans in a 3- or 4-quart pot and cover well with water.
• Simmer (NOT boil) for about an hour; check occasionally to be sure water doesn't cook away.
• Drain beans and rinse.
• Return to pot.
• Mix together remaining ingredients (except the salt pork) and stir into beans, together with enough water to cover beans well.
• Put beans into a stoneware pot of some kind. A real beanpot, the kind with the two little handles and the narrow neck, is best. Otherwise, any stoneware pot that holds about 3 quarts and has a well-fitting cover will do. They will not taste as good baked in metal, or even pyrex.
• Cut the salt pork into two or three pieces and add to the pot; push pieces down into the beans somewhat.
• Bake at 300 degrees for 6 to 8 hours.
• Check occasionally, and if top is dry, add more water.
• If you want to, you can put some hot dogs or rope sausage such as Hillshire Farms beef sausage in on top of the beans for the last hour or so of baking. The meat cooks at the same time as the beans, and picks up their flavor.
• The right thing to serve with these beans is, of course, Boston Brown Bread, for which I have noticed a couple of recipes here on the Zaar.
• There are two ways to cut down on the time a bit. One is to simmer the beans about 20 minutes longer and then bake them for only about 3 hours. Also, after simmering, you can put the beans in a crockpot. That takes longer-figure about 18 hours to be sure that the beans won't be crunchy-but they can be left unattended.

SMOKY PORK & BOSTON BEANS ONE-POT

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
• Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.