Low N Slow Boston 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.

LOW-N-SLOW BOSTON BAKED BEANS



Low-N-Slow Boston Baked Beans image

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

4 ounces salt pork, trimmed of rind and cut into 1/2 pieces 2 ounces bacon, cut into 1/4 pieces (about 2 slices)
1 medium onion, chopped fine
1/2 cup mild molasses, plus
1 tablespoon mild molasses
1 1/2 tablespoons brown mustard
1 lb small dried white bean, rinsed and picked over (but NOT SOAKED or boiled at all... just dry beans)
9 cups water
salt
1 teaspoon cider vinegar
ground black pepper

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

LOW CALORIE BOSTON BAKED BEANS



Low Calorie Boston Baked Beans image

Provided by My Food and Family

Categories     Recipes

Time 7h

Number Of Ingredients 8

2 cups dried small, white beans (navy beans), picked over and rinsed, soaked overnight and drained
4 cups water
2 bay leaves
3/4 teaspoon salt, divided
1 yellow onion, chopped
1/2 cup light molasses
1 1/2 tablespoons dry mustard
3 strips thick-cut bacon, cut into 1/2-inch pieces

Steps:

  • In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don't drain the beans.
  • Preheat the oven to 350°F. Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans.
  • Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don't dry out, stirring and adding hot water as needed.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SLOW COOKER BAKED BEANS



Slow Cooker Baked Beans image

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

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

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

SLOW-COOKED BOSTON BEANS



Slow-Cooked Boston Beans image

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

1 pound dried navy beans
1/4 pound sliced salt pork belly or bacon strips, chopped
1-1/2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
1/3 cup rum or unsweetened apple juice
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

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.

SLOW COOKER "YOU'LL NEVER MISS THE BACON" VEGETARIAN BOSTON BAKED BEANS



Slow Cooker

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

1 pound dried small white beans or navy beans
Water for soaking beans
1 medium yellow onion (diced)
1 medium green pepper (diced)
1 cup vegetable broth or water
1/2 cup molasses (I use Grandma's original)
1/2 cup dark brown sugar
1 tablespoon olive oil
2 teaspoons dry mustard
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (more or less to taste)
3 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
5-6 dashes Tabasco sauce (optional)

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.

QUICK BOSTON BAKED BEANS



Quick Boston Baked Beans image

From Australian Super Food Ideas May 2007. Low GI, great breakfast or brunch or light supper. They recommend to make a double batch and freeze for later use eg as jacket potato topping. 9th November 2008 UPDATE made this today and have made changes to timing and serving size, I have upped to 5 serves based on that I got 5 cups of 250ml, weighing 200gram each. I've increased the prep time but then my knife skills are slow especially on a day of pain. UPDATE June 2010 - To make vegetarian omit the bacon and if you want try other canned beans (though white light coloured ones work best) and herbs. You could use dried beans but you would need to cook these first which doesn't make the recipe quick but very cheap to make.

Provided by ImPat

Categories     Lunch/Snacks

Time 35m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
3 slices bacon (rashers rindless, chopped)
1 small brown onion (brown small, finely chopped)
2 garlic cloves (crushed or minced)
1 teaspoon hot paprika (hot)
400 g diced tomatoes (canned diced)
2 teaspoons brown sugar
1 tablespoon tomato paste
2 (400 g) borlotti beans (canned, drained and rinsed)
4 English muffins (wholegrain recommended)
1 tablespoon butter (softened)
2 tablespoons flat leaf parsley (flat leaf leaves)

Steps:

  • Heat oil in a deep non-stick frying pan over medium heat.
  • Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
  • Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
  • Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
  • Season with salt and pepper.
  • Split muffins and toast. Spread with butter.
  • Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.

Nutrition Facts : Calories 412.5, Fat 8, SaturatedFat 3, Cholesterol 9.4, Sodium 636.3, Carbohydrate 66.8, Fiber 19.1, Sugar 6.5, Protein 20.8

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