NEW ENGLAND BAKED BEANS
For a potluck or picnic, you can't beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. -Pat Medeiros, Tiverton, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 4h
Yield 12 servings (2/3 cup each).
Number Of Ingredients 11
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.
Nutrition Facts : Calories 385 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 810mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 8g fiber), Protein 11g protein.
MOM'S NEW ENGLAND BAKED BEANS
This recipe has become so famous at all of my family's gatherings that mom had to get more bean pots! She's made these beans for as long as I can remember. There are never any leftovers, no matter how many batches she makes. Note: Cooking time does not include time needed to soak beans.
Provided by L-Burden
Categories Beans
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in a pan of water overnight then drain before cooking.
- Boil the soaked beans until the skins crack when you blow on them. (With a spoon, lift some out of the boiling water and blow on them. If the skins crackle, they are done.) This step is important because the beans don't soften up any more while baking, and you don't want them to be too hard.
- Drain the beans and place them in your bean pot (any ceramic piece will do as long as it has a lid).
- Add uncooked bacon and chopped onion.
- In a sauce pan, bring the rest of the ingredients to a boil.
- Once everything is melted and combined, pour the mixture over the beans in the pot.
- Make sure the liquid covers the beans. If not, then add more water.
- Bake in covered pot at 250 degrees for about 4 hours. Check periodically to make sure the liquid level does not get too low. They will thicken as they bake, but you should have a little juice so they are not too dry.
- The beans will be dark brown, and thick when they are done.
Nutrition Facts : Calories 583.9, Fat 10, SaturatedFat 3, Cholesterol 12.8, Sodium 792.8, Carbohydrate 107.8, Fiber 18.8, Sugar 59.4, Protein 19.8
NEW ENGLAND BAKED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 12h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.
- Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.
- Preheat the oven to 250 degrees F.
- Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve.
CHEF JOHN'S BOSTON BAKED BEANS
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
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
NEW ENGLAND BAKED BEANS
Steps:
- Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and chop.
- Place the beans in the slow cooker and add the bacon, water, cider, onion, molasses, maple syrup, ginger, mustard, and cloves. Cover and cook on low for 6 to 8 hours, until the beans are tender. Season to taste with salt.
- Place a large sauté pan over medium-high heat and add the butter. Add the apples and pears and cook for about 10 minutes, until they begin to brown. Sprinkle with the brown sugar and cinnamon and sauté for about 5 minutes.
- When the liquid is almost evaporated from the slow cooker, place the fruit mixture on top of the beans and continue cooking for about 40 minutes, until the flavors are melded.
- Divide evenly among bowls and serve at once.
NEW ENGLAND BAKED BEANS
Bacon, brown sugar, molasses? Check, check, check. These Healthy Living New England Baked Beans are the real (delicious) deal.
Provided by My Food and Family
Categories Baking Ingredients
Time P1DT7h15m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Place beans in large bowl. Add enough water to completely cover beans. Let stand overnight.
- Heat oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 6 min. or until crisp-tender. Remove from heat; stir in sugar, molasses and mustard.
- Drain beans; place in 3-qt. casserole. Stir in onion mixture, water, salt and pepper; cover with lid.
- Bake 6 to 7 hours or until beans are tender. (Check beans after 5 hours. If they start to dry out, moisten with additional water.) Stir in bacon.
Nutrition Facts : Calories 250, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 10 g
MOORE'S NEW ENGLAND BAKED BEANS
After moving to NH, I longed for Durgin Park's Baked Beans with Codfish Cakes. The sweetness of the beans with the saltiness of the codfish cakes is to die for. This bean recipe is modification of the original recipe. These modifications give the best results in a home kitchen. Notes: As in any very simple recipe it's the small things that make a big difference. You will need a 3 quart covered bean pot. 1)A long soaking is imperative. 2)A bean pot is critical 3)The recipe can be halved & baked in a 2 quart bean pot but the larger quantity makes for a better baked bean, IMHO. 4)To mimic the beans baked by the colonists in beehive ovens, raise the oven temp to 425 degrees F uncover the beans & bake for about 15 min to form a slight crust at the end of the cooking time. 5)I've included the brand name of ingredients where it might be important.
Provided by yarnexpress
Categories Beans
Time P2DT30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Carefully sort the beans, discarding any misshapen or discolored beans. Check carefully for small stones. Place beans in a colander & rinse thoroughly to remove all dust.
- Then place the beans in a large pot or bowl. Add enough cold water to cover by several inches. Soak the beans about 12 to 15 hours The beans should be smooth & doubled in size. Drain the beans in a colander. Rinse well with cold water. Discard any beans that haven't re-hydrated.
- Place the beans in a stock pot. Add enough cold water to cover the beans by about ½ inch. Bring to a boil & boil vigorously for 10 minutes. Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger. BE CAREFUL not to over cook. It's better to err on the under done side.
- Drain & rinse the beans reserving the cooking liquid.
- Preheat oven to 300 degrees F.
- Cut the salt pork in half, if the salt pork is thick, cut horizontally. Score the rind. Cut half of the salt pork-the rindless section if halved horizontally-into 3 or 4 pieces and place them in the bottom of the bean pot.
- Add the beans to the bean pot.
- Mix together the sugar, molasses, mustard, salt & pepper. Scoop onto the top of the beans but do not stir.
- Add enough of the reserved bean-cooking liquid to barely cover the beans. If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
- Place the remaining half of the salt pork, rind side up, on top of the bean mixture. Cover the bean pot. Bake for 6 or 7 hours Check the beans periodically for liquid-about once every 1 ½ hrs or so. Adding additional reserved liquid as necessary-the liquid should be boiling when added.
- Beans are done when they become dark & tender. The beans should not be mushy. Allow the beans to stand for 30 minute before serving.
Nutrition Facts : Calories 713.9, Fat 31.8, SaturatedFat 11.3, Cholesterol 32.5, Sodium 944.2, Carbohydrate 91, Fiber 18.6, Sugar 40.4, Protein 18.9
More about "moores new england baked beans recipes"
NEW ENGLAND BAKED BEANS - COOK'S ILLUSTRATED
From cooksillustrated.com
BAKED BEANS! A TRADITIONAL NEW ENGLAND FAMILY RECIPE
From itsmysustainablelife.com
AUNT DOTTIE’S NEW ENGLAND BAKED BEANS - APRON FREE …
From apronfreecooking.com
HOW TO MAKE REAL NEW ENGLAND STYLE HOMEMADE BAKED …
From turningclockback.com
NEW ENGLAND BAKED BEANS - SOUTH POND HOME
From southpondfarms.ca
CLASSIC BAKED BEANS - NEW ENGLAND TODAY
From newengland.com
TRADITIONAL NEW ENGLAND BAKED BEANS - COOK LIKE JAMES
From cooklikejames.com
NEW ENGLAND BAKED BEANS | RECIPE | BAKED BEANS, BEANS, BOSTON …
From pinterest.com
NEW ENGLAND BAKED BEANS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE NEW ENGLAND BEANS
From mobirecipe.com
NEW ENGLAND BAKED BEANS - COOK'S ILLUSTRATED
From cooksillustrated.com
BEST EVER BBQ BAKED BEANS | MOORE'S MARINADE
From mooresmarinades.com
NEW ENGLAND BAKED BEANS RECIPE | MYRECIPES
From myrecipes.com
AMERICA’S TEST KITCHEN BAKED BEANS RECIPE - PHOENIX COOKS
From phxcooks.com
MOORE’S BAKED BEANS | MOORE'S MARINADE
From mooresmarinades.com
NEW ENGLAND BAKED BEANS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SLOW COOKER NEW ENGLAND BAKED BEANS - GROW A GOOD LIFE
From growagoodlife.com
HOMESTEADER'S NEW ENGLAND BAKED BEANS | TASTE
From tastecooking.com
VERMONT-STYLE BAKED BEANS RECIPE - NEW ENGLAND TODAY
From newengland.com
HOMESTEADER'S NEW ENGLAND BAKED BEANS - KITCHN
From thekitchn.com
BAKED BEANS AND BROWN BREAD – A NEW ENGLAND TRADITION
From coolbeanscharters.com
QUICK AND EASY NEW ENGLAND-STYLE BAKED BEANS - MARTIN'S FOODS
From recipecenter.martinsfoods.com
NEW ENGLAND BAKED BEANS RECIPE | CRAFT BEER & BREWING
From beerandbrewing.com
RECIPE: NEW ENGLAND BAKED BEANS (1950'S) - RECIPELINK.COM
From recipelink.com
PURE AND SIMPLE SLOW-COOKED BOSTON BAKED BEANS RECIPE
From seriouseats.com
NEW ENGLAND BAKED BEANS - RECIPE WILD
From recipewild.com
NEW ENGLAND BAKED BEANS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
NEW ENGLAND BAKED BEANS – RECIPES NETWORK
From recipenet.org
NEW ENGLAND BAKED BEANS RECIPE MAPLE SYRUP - NEW ENGLAND …
From nelivingmagazine.com
NEW ENGLAND BAKED BEANS RECIPE | USDBC
From usdrybeans.com
NEW ENGLAND-STYLE BAKED BEANS - SAVEUR
From saveur.com
NEW ENGLAND BAKED BEANS - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
NEW ENGLAND STYLE BAKED BEANS TURNIPS 2 TANGERINES
From turnips2tangerines.com
BAKED BEANS NEW ENGLAND - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
NEW ENGLAND BAKED BEANS | RECIPE | BAKED BEANS, MOLASSES …
From pinterest.com
NEW ENGLAND BAKED BEANS | RECIPE | BAKED BEANS, BEANS, CANNED …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love