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.
NEW ENGLAND STYLE HOMEMADE BAKED BEANS
Want real, New England style homemade baked beans? Real baked beans don't come from a can so check out this recipe before your next summer BBQ!
Provided by Diane Hoffmaster
Categories side dish
Time 7h30m
Number Of Ingredients 8
Steps:
- Rinse the beans and place in a large pot with 2 quarts of water
- Soak overnight
- Drain and rinse. Add 2 quarts of fresh water.
- Add 1/2 tsp to the water. Cover and simmer for about 30 minutes or til just about tender
- Drain and reserve cooking liquid
- Measure out 2 cups of the cooking liquid and place in a large bowl
- Add the brown sugar, mustard, molasses and onion. Stir until combined
- Place beans in a 2 quart casserole dish
- Dice half the salt pork into very small pieces and add to beans
- Pour in liquid and stir gently
- Score remaining salt pork and place on top of the beans
- Cover with foil and bake 5 to 7 hours at 300 degrees. Add more liquid if needed, just enough to keep beans covered.
- Remove foil for the last 30 minutes to 1 hour of cooking time to brown slightly
- Remove from oven and let cool slightly before serving
Nutrition Facts : Calories 205 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/2 cup, Sodium 495 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BAKED BEANS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Cook the pancetta and about two-thirds of the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon and pancetta to a bowl using a slotted spoon. Reserve the drippings in the skillet.
- Add the onion to the skillet and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ginger, garlic and chili powder and cook, stirring, 1 minute. Add the tomatoes and their juice, the molasses, Worcestershire sauce, vinegar, mustard powder, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium high, bring to a simmer and cook until slightly thickened, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid and return to a simmer. Stir in the pancetta-bacon mixture. Transfer to a 2-quart baking dish.
- Pulse the buns with the remaining uncooked bacon in a food processor until finely ground. Sprinkle the crumbs evenly over the bean mixture. Cover and bake 45 minutes, then uncover and bake until the crumbs are golden brown, about 20 more minutes.
NEW ENGLAND-STYLE BAKED BEANS WITH THICK-CUT BACON
Make and share this New England-Style Baked Beans With Thick-Cut Bacon recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, combine the beans and water to cover by about 2 inches and bring to a boil over high heat.
- Decrease heat to med-low, cover, and cook, adding more water as needed to keep the beans covered, for about 1 hour, or until the beans are tender.
- Remove from the heat and drain; set aside.
- Return the stockpot to the stove.
- Add the bacon and cook over med-high heat, stirring often, for 3-4 minutes, or until the fat has rendered and the bacon starts to crisp.
- Add the onion and cook, stirring frequently, for 3-4 minutes longer or until translucent.
- Decrease heat to low and add the molasses, brown sugar, vinegar, mustard, and salt.
- Mix well and cook for 2-3 minutes.
- Add the drained beans and stir until well mixed.
- Cook over low heat for 20-30 minutes, or until the liquid has been absorbed.
- Stir in the tomato paste and 2 cups water and continue to cook for 1 hour longer.
- The beans should be thick but not stiff, soft but not soupy.
- Taste and adjust seasoning with more salt or mustard if needed and add more water as needed to achieve a good consistency.
- Serve immediately.
Nutrition Facts : Calories 622.4, Fat 5.7, SaturatedFat 1.8, Cholesterol 6.8, Sodium 1101, Carbohydrate 117.9, Fiber 18.2, Sugar 41.4, Protein 28.5
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
BAKED BEANS
Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you'll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.
Provided by Sam Sifton
Categories dinner, lunch, side dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
- Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
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