Quicker Boston Baked Beanscooks Country Recipes

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QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)



Quicker Boston Baked Beans(Cook's Country) image

Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.

Provided by Coppercloud

Categories     Beans

Time 2h50m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 11

1 lb dried navy beans, picked over and rinsed (about 2 cups)
1 tablespoon baking soda
6 ounces salt pork, rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons dark brown sugar, packed
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
salt and pepper

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
  • 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
  • 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).

Nutrition Facts : Calories 849.3, Fat 36.2, SaturatedFat 12.7, Cholesterol 36.6, Sodium 1710.8, Carbohydrate 106.1, Fiber 28.3, Sugar 34.9, Protein 28

QUICK BOSTON BAKED BEANS



Quick Boston Baked Beans image

From Australian Super Food Ideas May 2007. Low GI, great breakfast or brunch or light supper. They recommend to make a double batch and freeze for later use eg as jacket potato topping. 9th November 2008 UPDATE made this today and have made changes to timing and serving size, I have upped to 5 serves based on that I got 5 cups of 250ml, weighing 200gram each. I've increased the prep time but then my knife skills are slow especially on a day of pain. UPDATE June 2010 - To make vegetarian omit the bacon and if you want try other canned beans (though white light coloured ones work best) and herbs. You could use dried beans but you would need to cook these first which doesn't make the recipe quick but very cheap to make.

Provided by ImPat

Categories     Lunch/Snacks

Time 35m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
3 slices bacon (rashers rindless, chopped)
1 small brown onion (brown small, finely chopped)
2 garlic cloves (crushed or minced)
1 teaspoon hot paprika (hot)
400 g diced tomatoes (canned diced)
2 teaspoons brown sugar
1 tablespoon tomato paste
2 (400 g) borlotti beans (canned, drained and rinsed)
4 English muffins (wholegrain recommended)
1 tablespoon butter (softened)
2 tablespoons flat leaf parsley (flat leaf leaves)

Steps:

  • Heat oil in a deep non-stick frying pan over medium heat.
  • Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
  • Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
  • Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
  • Season with salt and pepper.
  • Split muffins and toast. Spread with butter.
  • Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.

Nutrition Facts : Calories 412.5, Fat 8, SaturatedFat 3, Cholesterol 9.4, Sodium 636.3, Carbohydrate 66.8, Fiber 19.1, Sugar 6.5, Protein 20.8

QUICK BOSTON BAKED BEANS



Quick Boston Baked Beans image

Make and share this Quick Boston Baked Beans recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 (16 ounce) cans pork and beans
1/2 cup maple syrup
1 teaspoon Dijon mustard
1 small onion, chopped
1 tablespoon ketchup
6 bacon, slices cut into 1/2 inch pieces

Steps:

  • Preheat oven to 325. Combine all ingredients and place in 1 ½ quart baking dish with lid.
  • Cover and bake 45 minutes. Remove cover and bake 15 minutes longer.

Nutrition Facts : Calories 291.3, Fat 6.3, SaturatedFat 2.2, Cholesterol 17.2, Sodium 805.9, Carbohydrate 53.1, Fiber 9.5, Sugar 16.9, Protein 9.9

QUICKER BOSTON BAKED BEANS (COOK'S COUNTRY) RECIPE - (4.2/5)



Quicker Boston Baked Beans (Cook's Country) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 11

1 pound dried navy beans (about 2 cups), picked over and rinsed
1 tablespoon baking soda
6 ounces salt pork , rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
Salt and pepper

Steps:

  • *Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!

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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