Boston Beans Recipe?!
Boston Beans Recipe?
I'm am Aussie and have decided to try 'Boston Beans' but need a good recipe.
Answers:
I have a secret family recipe.. but I cant give it out for obvious reasons.
All I can recommend, is a large supply of Bean-o.
go to krogers and buy bush country style beans. they're the best ever.
BOSTON BAKED BEANS - Serves 4
12 oz. (350 g) haricot beans
1 large onion
1 tablespoon oil
1 teaspoon dry mustard
2 teaspoons black treacle
1/4 pint (150 ml) tomato juice (or the liquid from a can of tomatoes)
2 tablespoons tomato puree
2 teaspoons brown sugar
1/2 pint (275 ml) unsalted stock
Soak, drain and rinse the beans, then cook them in fresh water
until they are almost tender, and drain them again.
Set the oven to 275 F (140 C), mark 1. Peel and slice the onion.
Heat the oil in a flameproof casserole and fry the onion for about
5 minutes, then add the rest of the ingredients and bring the
mixture up to the boil. Cover the casserole and put it into the
oven; cook for about 4 hours, stirring occasionally.
Ingredients
1 lb. Dried pea beans or great northern beans (2 1/2 cups), rinsed and picked over
1 Onion, chopped
1 14-oz. Can stewed tomatoes (with juices)
1/2 cup Molasses
6 Sun-dried tomatoes (not oil-packed), chopped
2 tsp. Salt, or to taste
Freshly ground black pepper to taste
Preparation
In a large bowl, cover beans with cold water; let soak overnight. (Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.)
Drain and rinse the beans; place in a large pot and cover with fresh water. Bring to a simmer and cook over low heat until almost tender, about 45 minutes.
Meanwhile, preheat oven to 300 degrees F. Transfer beans and cooking liquid to a 2-qt. casserole or bean pot. Add onions, stewed tomatoes, molasses and sun-dried tomatoes. Cover and bake for 2 to 3 hours, or until the beans are very tender and the sauce has thickened. (Add more water as needed to keep the beans barely covered.) Season with salt and pepper and serve.
you can either make your own or you can buy the canned kind buy busch baked beans, homestyle is a good kind.
HOME CANNED BOSTON BAKED BEANS
1 quart dried navy beans (about 2 pounds)
2 teaspoons salt (for soaking beans)
1/2 lb lean salt pork, cut into 1 inch cubes
3 onions, sliced
2/3 cup brown sugar, packed
2 teaspoons salt
2 teaspoons dry mustard
2/3 cup molasses
This recipe can be doubled or tripled.
Cover beans with 3 quarts cold water and soak 12-18 hours in refrigerator or other cool place. Add 2 teaspoons salt to the soaking water. Bring to a boil. Cover the pot and simmer over low heat until skins begin to crack. Drain, saving the liquid.
Put the beans into a Crock-Pot or bean pot. Add pork and onions. Mix remaining ingredients together and stir into pot along with 4 cups of the liquid that the beans were cooked in. If you don't have enough liquid, add water to make 4 cups. Pour over the beans.
Cover and bake at 350°F for 3 1/2 hours. Add water, if needed, as the beans cook, to keep the beans "soupy".
Pack into hot canning jars leaving 1 inch of head space. Process pints 1 hour and 20 minutes, quarts 1 hour 35 minutes, at 10 lbs pressure (you might have to adjust for altitude).
Makes about 6 pints.
BOSTON BAKED BEANS
INGREDIENTS
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
DIRECTIONS
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.
BOSTON BAKED BEANS
3 c. Great Northern beans (dry pkg.)
1 tsp. baking soda
8 sm. slices of salt pork
Salt and pepper
1 tsp. dry mustard
4 tbsp. sugar
5-6 tbsp. molasses
Soak beans overnight. Simmer in the same water until skins crack when you blow on them. Before draining, add baking soda. Stir slightly and drain in a colander. Wash beans well in cold water. Preheat oven to 350 degrees. Put layers of beans and salt pork in a Dutch oven. (First the beans one inch, salt pork, beans, etc.) Mix together salt, pepper, mustard, sugar, and molasses. Add boiling water and stir until dissolved. Pour over beans. Bake one hour. Turn down oven to 275 degrees. Bake six more hours. Add water as needed this way: 2 tablespoons molasses in bowl; add boiling water. Beans should be kept just covered with water, 1/2 inch over until last hour.
Warning: Adding more or less of anything will cause this recipe to not come out right.