Boston Chicken Baked Beans Recipes

BOSTON CHICKEN BAKED BEANS

Steps:

• 1. Add dry onions to water for 5 minutes.
• 2. While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, barbecue sauce and ham.
• 3. Bake, uncovered at 350ºF about 30 to 35 minutes or until piping hot. Stir 2 to 3 times during baking.
• 4. Refrigerate covered, to use in 1 week. Freeze to use in 4 months.

BOSTON BAKED BEANS

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

BOSTON BAKED BEANS

Steps:

• 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 CHICKEN BAKED BEANS

Steps:

• Add dry onions to water for 5 minutes.
• While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan.
• Add pork and beans to northern beans.
• Stir in onion, ketchup, barbecue sauce and ham.
• Bake, uncovered at 350ºF about 30 to 35 minutes or until piping hot.
• Stir 2 to 3 times during baking.
• Refrigerate covered, to use in 1 week.
• Freeze to use in 4 months.