Boston Style Baked Beans Recipes

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BOSTON BAKED BEANS



Boston Baked Beans image

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

1 pound dried navy beans
6 cups water, divided
1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup sugar
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon pepper

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.

CHEF JOHN'S BOSTON BAKED BEANS



Chef John's Boston Baked Beans image

This is a great side dish with anything!

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h45m

Yield 6

Number Of Ingredients 11

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
  • Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
  • Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g

BOSTON BAKED BEANS



Boston Baked Beans image

Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is minimal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 pounds dried pinto or navy beans
1/2 cup unsulfured molasses
1 tablespoon plus 1 teaspoon dry mustard
1/2 cup packed dark-brown sugar
4 canned plum tomatoes, seeded and crushed
2 dried bay leaves
1 tablespoon plus 1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion (about 1 pound), peeled, halved
12 whole cloves
12 ounces salt pork

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



Boston Baked Beans image

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

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

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

CLASSIC BOSTON BAKED BEANS



Classic Boston Baked Beans image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 pounds dried pinto or navy beans
1 large onion (about 1 pound), peeled, halved and sliced
4 canned plum tomatoes, seeded and crushed
2 dried bay leaves
1 tablespoon plus 1 teaspoon dry mustard
12 whole cloves
1/2 cup packed dark-brown sugar
1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 cup unsulphured molasses
12 ounces salt pork, sliced

Steps:

  • Soak beans in cold water to cover overnight in a large bowl. Drain in a colander.
  • Heat oven to 300 degrees. 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.
  • Transfer to oven and bake, 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. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.

BOSTON BAKED BEANS



Boston Baked Beans image

Squat, glazed ceramic bean pots lurk in cabinets all over New England. They're traditional for Boston baked beans, but enameled cast iron is faster. Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.

Provided by Pete Wells

Categories     dinner, snack, one pot, side dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried navy or Great Northern beans
1/2 pound salt pork or bacon, rind removed, cut into 1/4-inch dice
1 onion, chopped
4 garlic cloves, peeled
1/2 cup dark molasses or maple syrup, preferably Grade B
1/4 cup ketchup
3 tablespoons mustard powder
1 tablespoon Worcestershire sauce
1 teaspoon pepper, plus more to taste
1 thyme branch (optional)
1 bay leaf (optional)
1 teaspoon salt, plus more to taste
1 tablespoon cider vinegar, plus more to taste

Steps:

  • Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you'll need the water.)
  • Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
  • Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven.
  • Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 851 milligrams, Sugar 12 grams

BEEF & BOSTON BAKED BEANS



Beef & Boston baked beans image

Enjoy these Boston baked beans with a jacket potato or crusty bread. Time works its magic on this dish, but there's very little hands-on work to do

Provided by Esther Clark

Categories     Dinner, Supper

Time 4h50m

Number Of Ingredients 12

300g dried cannellini beans
1 fresh bay leaf
1 tbsp vegetable oil
500g beef shin, cut into 4cm chunks
120g smoked lardons
1 large onion, cut into wedges
2 large garlic cloves, thinly sliced
100g treacle
2 tbsp tomato purée
1 tbsp mustard powder
pinch of ground cloves
jacket potatoes or bread and coleslaw, to serve

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.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 32 grams protein, Sodium 0.7 milligram of sodium

THE BEST BOSTON BAKED BEANS



The Best Boston Baked Beans image

This is a great recipe I found for baked beans. It was originally posted from The Sacramento Bee, 1998. This recipe is used by the Durgin-Park Restaurant in Boston, MA. This restaurant dates back to the American Revolution and is famous for its Boston baked beans. The Durgin-Park cook, Tommy Ryan, has prepared this recipe at the restaurant for the past 37 years. The restaurant serves 1,000 diners on an average Saturday evening. A recipe that has been around this long - and has served many people - can't be wrong.

Provided by VillageMom

Categories     Beans

Time 6h30m

Yield 7 cups

Number Of Ingredients 9

1 lb beans
1/2 teaspoon baking soda
1/2 lb bacon or 1/2 lb salt pork
1/2 medium onion, peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 228.6, Fat 14.8, SaturatedFat 4.9, Cholesterol 22.1, Sodium 698.5, Carbohydrate 20.4, Fiber 0.2, Sugar 16.5, Protein 4

EASY BOSTON BAKED BEANS



Easy Boston Baked Beans image

Easy Boston Baked Beans with a rich, sweet sauce.

Yield 10

Number Of Ingredients 10

3 (15.5 ounce) cans white navy beans
10 strips bacon
1 onion (diced)
6 Tablespoons molasses
4 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dry mustard
1 cup ketchup
1 cup brown sugar
2 Tablespoons Worcestershire sauce

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.

Nutrition Facts : Servingsize 1 serving, Calories 3922 kcal, Fat 68 g, SaturatedFat 27 g, Cholesterol 87 mg, Sodium 16028 mg, Carbohydrate 638 g, Sugar 366 g, Protein 204 mg

BOSTON-STYLE BAKED BEANS



Boston-Style Baked Beans image

Make and share this Boston-Style Baked Beans recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Beans

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups dried beans (pea, navy or soldier)
1/2 lb smoked thick slab bacon, with rind on it
1 large onion, chopped
1/4 cup blackstrap molasses
1 tablespoon mustard powder
2 bay leaves
salt and pepper
1/8 teaspoon cayenne pepper or 1/8 teaspoon hot sauce

Steps:

  • In a saucepan, cover beans with cold water, bring to a boil; boil 1 minute.
  • Remove from heat, cover pot, and let sit for 1 hour; drain well.
  • Score the bacon in squares without cutting through the rind.
  • Put half the beans in the pot in which you will bake them, and add the onion, molasses and seasonings.
  • Add remaining beans and bury the bacon rind up in the top layer of beans Add just enough water to cover.
  • Cover the pot tightly; bake for 4-6 hours, or more to melt the pork fat, and blend the flavors.
  • Add boiling water from time to time if needed.
  • The last 30 minutes of baking, remove the lid to make a brown crust.

Nutrition Facts : Calories 224.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.5, Carbohydrate 11.8, Fiber 0.6, Sugar 1.2, Protein 5.1

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From theguardian.com


VEGAN BOSTON BAKED BEANS - BEANTOWN KITCHEN
2022-02-02 In a large mixing bowl, stir all of the sauce ingredients together until well combined. Add the beans and onions and toss until well coated. Transfer to a 2 quart baking dish with lid. If you don't have a lid, cover tightly with tin foil. Bake for 50 minutes until bubbly and thickened.
From beantownkitchen.com


BOSTONSIDEWALKS RECIPE - BOSTON BAKED BEANS
Boil 3 cups water to be ready when the beans are done. Add Molasses, Brown Sugar and Spices to a Mixing Bowl. Mix the Molasses, Brown Sugar and Spices. 4. If you are using salt pork, add 1 piece of the salt pork to the bottom of the bean pot. Add 1/2 the the beans and then add another piece of the salt pork.
From bostonsidewalks.com


BOSTON BAKED BEANS | ZAVOR®
Soak the beans in water overnight. Drain. Use the SAUTÉ setting to sear the pork on all sides. When done, turn off the SAUTÉ setting, remove the pork and excess drippings. Add all the remaining ingredients to the cooker and about 1-inch of water to cover the beans well. Close and lock the lid of the cooker and set the regulator knob to PRESSURE.
From zavoramerica.com


BOSTON BAKED BEANS: A SIMPLE TAKE ON THE CLASSIC AMERICAN RECIPE
2021-07-12 Preheat oven to 170c/gas mark 3. In a large casserole dish, add the beans and cover with water until 2-3 cm above the beans and season with salt. Cover with a lid and bake for around 1.5 hours ...
From thelondoneconomic.com


BEST BOSTON BAKED BEANS RECIPE - DELISH
2020-06-18 Stir in 2 tablespoons kosher salt and let soak overnight, around 12 hours. Preheat oven to 300° and drain beans. In a large dutch oven over medium heat, add beans and cover with 4 cups of water ...
From delish.com


THE ONLY BBQ BOSTON BAKED BEAN RECIPE YOU WILL EVER …
2012-05-03 Add 2 cups (473.2mL) hot water or stock. If you use dried beans add 3 cups (709.8mL) hot water or stock. Dump in the beans, molasses, mustard, bay leaf, pepper, and bacon. If you are using leftover barbecue meat, add it now. Stir thoroughly and bring to a boil and cut it back to a simmer immediately.
From amazingribs.com


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Top Asked Questions

How to cook Boston Baked Beans?
Boston baked beans are a hearty dish, of Native American origin, of slow baked beans with bacon, molasses, brown sugar and maple syrup. Preheat the oven to 250 F (120°C). Spread the onion in an even layer on the bottom of a Dutch oven or heavy cast iron pot (6 quarts / 6 liters).
How do you cook beans on top of bacon?
Drain the beans and put half of them on top of the bacon. Peel and chop the onion and put it on top of the beans. Add the remaining beans and top of them with the remaining salt pork or bacon. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water.
How do you cook beans in a Dutch oven?
Stir in 2 tablespoons kosher salt and let soak overnight, around 12 hours. Preheat oven to 300° and drain beans. In a large dutch oven over medium heat, add beans and cover with 4 cups of water or enough water to completely cover beans. Add salt pork, onion, garlic, molasses, brown sugar, mustard, pepper, soy sauce, and fish sauce.
How to cook white beans in oven?
Traditionally baked in the oven, white beans are first soaked in water for several hours, then seasoned with bacon, molasses, maple syrup and brown sugar. They are then placed in an ovenproof dish and cooked partially covered for several hours. Despite their name, many people cook them in a casserole or slow cooker.

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