EASY BOSTON BAKED BEANS
Easy Boston Baked Beans with a rich, sweet sauce.
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Rinse and drain beans, then spread in the bottom of prepared pan.
- Lay bacon slices on top of beans in the pan.
- Sprinkle diced onion over bacon.
- In a saucepan over medium heat, whisk together molasses, salt, pepper, dry mustard, ketchup, brown sugar and Worcestershire sauce.
- Bring to a boil, remove from heat, then pour over beans in the pan. Use a spoon to spread evenly over the top.
- Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.
Nutrition Facts : Servingsize 1 serving, Calories 3922 kcal, Fat 68 g, SaturatedFat 27 g, Cholesterol 87 mg, Sodium 16028 mg, Carbohydrate 638 g, Sugar 366 g, Protein 204 mg
BOSTON BAKED BEANS
Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.
CLASSIC BOSTON BAKED BEANS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
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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