Grammie Beas Boston Baked Beans Recipes

GRAMMY CARL'S RULE FOR BAKED BEANS

Steps:

• Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
• The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
• Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
• Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.

BOSTON BAKED BEANS

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.

BOSTON BAKED BEANS

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.

GRAMMIE BEA'S BOSTON BAKED BEANS

Steps:

• Clean beans of pebbles and rocks.
• Put cleaned beans in pot. Set aside.
• Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
• Add enough water to cover beans.
• Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
• You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
• Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
• When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
• Note: If beans look like they are drying out, just add water as you are cooking.

GRAMMIE BEA'S GREEN BEANS

Steps:

• Remove both ends of green beans.
• Wash beans thoroughly in cold water.
• In a lg. pot, fill about 1/2 way with water.
• Add piece of salt pork into the pot. Bring to a boil, and cook for about 30 minutes on med. high.
• Add string beans, and add water to cover beans.
• Add canola oil.
• Let cook until beans are tender, 15-25 minutes Drain.
• Serve with butter, and I always have mine with salt and pepper, and a little vinegar sprinkled over the beans at serving time.

BOSTON BAKED BEAN SANDWICHES

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.