New England Style Homemade Baked Beans Recipes

NEW ENGLAND BAKED BEANS

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.

NEW ENGLAND STYLE HOMEMADE BAKED BEANS

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

MOM'S NEW ENGLAND BAKED BEANS

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.

NEW ENGLAND BAKED BEANS

Steps:

• Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.
• Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.
• Preheat the oven to 250 degrees F.
• Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve.

NEW ENGLAND BAKED BEANS

Steps:

• Preheat oven to 275°. Push 2 cloves into each onion half.
• Place all ingredients except vinegar into a large dutch oven (at least 4 quart). The water should cover the beans by at least an inch. On the stovetop, over medium high heat, bring to a rolling boil and boil for 15 minutes.
• Cover with tight fitting lid and bake 1.5-2 hours, stirring every 45-60 minutes, making sure that the beans stay submerged. If more water is needed, add hot water to prevent the beans from toughening. At about 90 minutes, blow on a spoonful of beans, if the skins curl they are almost done - proceed to the next step. If the skins don't curl, continue baking, checking doneness every 30 minutes.
• Once the beans skins curl on the blow test, return to the oven UNcovered for 45-60 minutes until the beans are creamy and the sauce has thickened,.
• Remove from the oven. Remove the bay leaves and onion if desired. Stir in the vinegar and season with salt and pepper to taste. Serve.

EDDY'S NEW ENGLAND BAKED BEANS

Steps:

• Pick over the beans, rinse then soak them overnight in a big pot of water.
• Drain then boil the beans with fresh water for 1 and 1/2 hours till soft, drain again.
• Remove the skin from the salt pork, and cut into 1 inch cubes.
• Cut the onion into quarters.
• Arrange some of the salt pork and onion in bottom of bean pot.
• Add beans, then another layer of onion and pork.
• Add the molasses, pepper and mustard.
• Top with fresh water to rim of pot.
• Cover and bake at 350 F (176 C) for 2 and 1/2 hours.
• Keep an eye on water levels, you may need to adjust by taking the lid off or adding more hot water.
• Don't have a bean pot? Get one! I'm joking, you can also use a Dutch Oven, or do it on the stove-top. Stove-top is tricky, you need to stir a lot and frequently.

MY OWN CROCK POT NEW ENGLAND BAKED BEANS

Steps:

• Soak beans over night or do a quick soak method. If soaking, drain soaking water, replace with new and boil the beans 30 minutes. I know what crock pots say about beans and sorry companies, this works!
• Place onions and salt pork in bottom of pot.
• Pour in beans drained of water.
• Mix the next 7 ingredients in a saucepan and bring just to the boil stirring occasionally. Pour over beans in pot.
• Add water to cover beans and cook on low 10-12 hours (or more) topping with water if necessary.
• Stir every 2 hours and cook with lid off for final 2 hours to thicken. I usually find that I need to stop adding water at this point and stir occasionally as beans will "appear" dried out on top; this is how they should look. Just stir.
• These should be saucy rather than liquidy or dry. a thick sauce. Unfortunately this is not a crock pot recipe which can be left unattended for more than 2-3 hours.
• Eating the onions is one of the best parts! I used to only use 1 until my mother began screaming give me an onion!
• These freeze very well. Freeze in plastic containers or bags and thaw at room temperature. Re-heat adding a bit of water if necessary as they *can* thicken upon freezing.