Quick Boston Baked Beans Recipes

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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

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.

QUICK AND EASY BAKED BEANS



Quick and Easy Baked Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 16 servings

Number Of Ingredients 12

2 tablespoons butter
6 slices bacon, diced
1 jalapeno, seeded and chopped
1 large onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
Four 28-ounce cans baked beans, drained
1/2 cup mustard
1/4 cup barbecue sauce
1/4 cup ketchup
Several dashes hot sauce

Steps:

  • Melt the butter in a saucepan and fry the bacon until almost cooked. Add the jalapenos, onions and bell peppers and saute for 5 minutes. Add the beans, mustard, barbecue sauce, ketchup and hot sauce, and heat through.

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

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

SPEEDY BAKED BEANS



Speedy Baked Beans image

A simple mix of condiments and touch of sweetness can go a long way. Give these ready-to-eat beans a taste of classic tradition and a touch of TLC in no time. They're the perfect go-to for any grill or barbecue.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 5

1 can (28 oz) baked beans
1/3 cup packed brown sugar
1/4 cup finely chopped onion (1/2 medium)
1/4 cup ketchup
1 teaspoon yellow mustard

Steps:

  • Heat oven to 350°F. In 1 1/2-quart casserole, mix ingredients.
  • Bake 30 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 200, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 21 g, TransFat 0 g

EASY BAKED BEANS



Easy Baked Beans image

My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 7

2 cans (28 ounces each) pork and beans
1-1/2 cups packed brown sugar
1/2 pound sliced bacon, cooked and crumbled
1 cup finely chopped onion
1 cup cola
1 cup ketchup
2 tablespoons ground mustard

Steps:

  • Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.

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

QUICK BOSTON BAKED BEANS



Quick Boston Baked Beans image

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

Provided by dicentra

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 (16 ounce) cans pork and beans
1/2 cup maple syrup
1 teaspoon Dijon mustard
1 small onion, chopped
1 tablespoon ketchup
6 bacon, slices cut into 1/2 inch pieces

Steps:

  • Preheat oven to 325. Combine all ingredients and place in 1 ½ quart baking dish with lid.
  • Cover and bake 45 minutes. Remove cover and bake 15 minutes longer.

Nutrition Facts : Calories 291.3, Fat 6.3, SaturatedFat 2.2, Cholesterol 17.2, Sodium 805.9, Carbohydrate 53.1, Fiber 9.5, Sugar 16.9, Protein 9.9

BOSTON BAKED BEANS



Boston baked beans image

Try our American-style version of baked beans served with pork belly. This hearty, budget-friendly one-pot makes a comforting family dinner.

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 7h

Number Of Ingredients 10

500g pack dried haricot beans
2 onions , roughly chopped
2 celery sticks, roughly chopped
2 carrots , roughly chopped
2 tbsp Dijon mustard
2 tbsp light muscovado sugar
½ tbsp black treacle or molasses
2 tbsp tomato purée
800g piece pork belly
handful parsley , roughly chopped

Steps:

  • Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
  • Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
  • Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.

Nutrition Facts : Calories 615 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

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

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First, heat up coconut nectar, coconut sugar, maple syrup. Second, heat until the desired thickness of the sauce. Add all the remaining ingredients except for the beans. Finally, stir until combined. Next, add beans and stir. Let simmer 45 minutes to 1 hour.
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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


10 BEST BOSTON BAKED BEANS WITH CANNED BEANS RECIPES - YUMMLY
2022-07-13 Slow Cooker Boston Baked Beans Don't Sweat The Recipe thick cut bacon, Worcestershire sauce, brown sugar, large onion and 10 more Instant Pot Boston Baked Beans 365 Days of Slow Cooking
From yummly.com


BUSH’S BAKED BEANS - INSANELY GOOD RECIPES
2022-03-09 Directions. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the baked beans, onion, brown sugar, pancake syrup, ketchup, and mustard. Pour the mixture into a 9×13-inch baking dish. Arrange the strips of bacon in a single layer on top.
From insanelygoodrecipes.com


BOSTON BAKED BEANS FROM SCRATCH - BEAN RECIPES
8. Place the lid on the beans, or cover with aluminum foil. Slide the dish into the oven, and bake for one hour. After one hour, stir the beans gently, and add another one cup of the reserved bean cooking water, and stir again to combine.
From beanrecipes.com


THE BEST EASY BOSTON BEANS RECIPE IN THE SLOW COOKER
2022-03-15 Slow cooker. Firstly, gently fry the diced pork for five minutes, then add the onions and peppers and fry for another couple of minutes. Add everything else then simmer for around 30 minutes. The beans can then be easily reheated either covered in the oven or in the microwave whenever you fancy.
From justaveragejen.com


BOSTON BAKED BEANS | ATOPRECIPE
Best Boston Baked Beans Recipe that uses cooked beans from a can and is therefore ready in 25 minutes. Best and quick Boston Baked Beans recipe. It’s good option in a busy day with absolutely no time for soaking beans overnight and cooking them for hours. Beans are inexpensive, simple to prepare, and healthy.
From atoprecipe.com


QUICK BOSTON BAKED BEANS RECIPE - RECIPEZAZZ.COM
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 …
From recipezazz.com


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