Dutch Oven Boston Baked Beans Recipe Recipe For Shrimp

CHEF JOHN'S BOSTON BAKED BEANS

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.

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.

LOW-N-SLOW BOSTON BAKED BEANS

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.

BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK

Steps:

• NOTE: Use navy beans, California pea beans, or small white beans.
• Soak beans overnight.
• In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.
• Bring to a boil, add the beans & boil for 10 minutes.
• Drain beans in a colander and run cold water through them. Set aside.
• Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares.
• Put half of the salt pork on the bottom of the bean pot, along with the onion.
• Put beans in the pot.
• Put the remaining salt pork 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 pot with lid and place the pot into the preheated oven.
• Bake for 6 hours.
• Check pot periodically to make sure the amount of liquid is okay.
• Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
• Remove the pot from the oven and serve.
• NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the American Revolution, is famous for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
• Durgin-Park serves 1,000 diners on an average Saturday evening. The waitresses have a reputation for their long memories: the second time you come in, you get the same thing you ordered the first time--unless you speak fast.

BOSTON BAKED BEANS WITH BACON

Steps:

• Do this a day before: place the beans in a large bowl.
• Add enough cold water to cover the beans by 3 inches.
• Let stand at room temperature overnight.
• The next day drain the beans very well in a colander; set aside.
• Set oven to 350 degrees.
• In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
• Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
• Transfer the pot to the oven.
• Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
• *NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.