Boston Beans And Pork Recipes

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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

SMOKY PORK & BOSTON BEANS ONE-POT



Smoky pork & Boston beans one-pot image

Transform this American baked bean stew into a filling no-fuss meal with pork loin steaks and shredded ham hock - it saves on the washing up, too

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 11

2 tbsp olive oil
2 garlic cloves , crushed
2 tbsp smoked paprika
500g pork loin steaks , quartered
2 x 400g cans cannellini beans , drained and rinsed
400g passata
2 tsp chipotle paste
1 tbsp dark soft brown sugar
100g ham hock , in large shreds
4 slices crusty white bread
small handful flat-leaf parsley , roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.
  • Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

Nutrition Facts : Calories 475 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.8 milligram of sodium

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.

MOLASSES BAKED BEANS WITH SALT PORK



Molasses Baked Beans With Salt Pork image

Enjoy this comfort food: baked beans with molasses, salt pork, mustard, and brown sugar. Enjoy this easy Boston-style baked beans recipe.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 12h50m

Yield 8

Number Of Ingredients 7

1 pound dried navy beans, pea beans, or yellow eye beans
1/2 cup chopped onion
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar, packed
1 teaspoon salt
1/4 pound lean salt pork, diced

Steps:

  • Gather the ingredients.
  • Rinse the beans and pick them over. Place in a large bowl; add water to more than cover ​the beans (beans will expand).
  • Let beans stand overnight. Drain beans.
  • Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
  • Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
  • Drain liquid into a small bowl and reserve for sauce and cooking.
  • Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
  • In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
  • Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
  • Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.

Nutrition Facts : Calories 275 kcal, Carbohydrate 38 g, Cholesterol 12 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 655 mg, Sugar 22 g, Fat 12 g, ServingSize Servings 6 to 8, UnsaturatedFat 0 g

BOSTON BEANS AND PORK



Boston Beans And Pork image

Provided by Mark Bittman And Sam Sifton

Categories     dinner, main course

Time 2h

Yield At least 6 servings

Number Of Ingredients 13

2 cups cranberry, pinto, red, kidney or pink beans, rinsed and picked over
2 tablespoons neutral oil, like corn or canola
1/2 pound slab bacon, cut into 1/2-inch cubes
3 pounds boneless pork butt or shoulder
Salt and pepper
2 large yellow onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 tablespoon tomato paste
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons molasses
2 bay leaves
1 1/2 cups chicken broth (canned is fine)

Steps:

  • Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
  • Heat oven to 350 degrees. Put oil in a large casserole or Dutch oven, and turn heat to medium-high. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes. When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
  • Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans. Stir and barely cover with water.
  • Bring to a bare simmer on stove top, then cover and put in oven. Cook for 2 hours, one with lid on, one with lid off. Check occasionally, adding a splash of water if necessary.
  • When beans are done, check for seasoning, adding salt if necessary. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 44 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 14 grams, TransFat 0 grams

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

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