baked bean

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

Pure and Simple Slow-Cooked Boston Baked Beans Recipe

beans beans

Kosher salt

Assorted peeled, halved, and trimmed aromatic vegetables (such

bay leaf

(120 milliliters) dark molasses (not blackstrap)

(10 milliliters) Dijon or brown mustard

black pepper

pork

large yellow onion, diced (about 8 ounces; 225 grams) (see note)

Apple cider vinegar, to taste (optional)

In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.

Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. 

Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.

Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.

Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.

Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.

Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.

Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor (though I never thought my beans needed it).

Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

A quick and hearty one pot stew that&#039;s packed with slow cooked beef, plenty of veg and baked beans.

Beef and Baked Bean Stew | Slimming &amp; Weight Watchers Friendly

beef (all visible fat removed)

410 grams tins of baked beans

carrot

onion

potatoes

beef stock cube

700 ml boiling water

beef stock pot

tbsp Henderson's Relish

tsp black pepper

low calorie cooking spray

salt and pepper,

Pre-heat

Cook

Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.

Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson&#039;s Relish to the pan.

Stir

Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.

Season

Season to taste with salt and black pepper and serve.

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Pre-heat the oven.

Cook the beef with low calorie cooking spray for 2-3 minutes.

Add the black pepper, carrots, onions, potatoes, beef stock, stock pot, and Henderson's Relish.

Stir the baked beans into the pan.

Season to taste.

Beef and Baked Bean Stew - Pinch of Nom

The best ever BBQ Baked Beans with bacon are made with a tangy homemade bbq sauce spiked with bourbon AND coffee!

The Very Best Barbecue Baked Beans

bacon

garlic

bourbon

coffee

molasses

ketchup

brown sugar

cider vinegar

chili powered

allspice

cayenne

beans

kosher salt and fresh ground pepper (to taste)

Preheat oven to 375.

In a large sauce pan, render the bacon until slightly crisp over medium heat.

Transfer the bacon to a plate and add the onion to the bacon fat.  Cook the onions until softened and add the garlic.  Cook for 1 minute.

Stir in the bourbon and coffee, continue cooking until reduced by half.  Approximatley 1 minute.

Add the molasses, ketchup, brown sugar, vinegar, chili powder and allspice.  Bring the mixture to a boil and stir in the beans.  Season with salt and pepper to taste.  Turn off the heat.

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The most viewed baked bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine