Boston Baked Bean Sandwiches Recipes

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BAKED BEAN SANDWICH



Baked Bean Sandwich image

Make and share this Baked Bean Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 3

1 tablespoon butter
2 thick slices boston brown bread (can substitute pumpernickel or whole wheat)
1/4-1/3 cup boston-style baked beans, heated (just eyeball it)

Steps:

  • Butter one side of both slices of bread; set bread slices, buttered-side up, on plate.
  • Pour warm baked beans onto bread; serve.
  • This is messy, so be prepared.

Nutrition Facts : Calories 161.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 319.2, Carbohydrate 13.4, Fiber 2.6, Sugar 5.1, Protein 3.1

BOSTON BAKED BEAN SANDWICHES



Boston Baked Bean Sandwiches image

Little known outside of Massachusetts, this recipe is a by-product of that state's long tradition of Saturday night baked bean suppers. During the days afterward, leftover beans are spread on buttered brown bread, and covered with cold cuts, and sliced cheese to make a delicious snack. Recipe is an adaptation of a sandwich served by friends over a weekend visit.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups baked beans
salt, to taste
fresh ground black pepper, to taste
2 tablespoons butter, softened
8 slices brown bread, such as pumpernickel
8 slices ham
16 slices jarlsberg cheese

Steps:

  • Heat baked beans until hot. Season as needed.
  • Lightly butter each slice of Boston brown bread on one side.
  • Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
  • Top with ham slice and put under a broiler until cheese melts.

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.

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