NEW ENGLAND BAKED BEANS
For a potluck or picnic, you can't beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. -Pat Medeiros, Tiverton, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 4h
Yield 12 servings (2/3 cup each).
Number Of Ingredients 11
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.
Nutrition Facts : Calories 385 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 810mg sodium, Carbohydrate 77g carbohydrate (50g sugars, Fiber 8g fiber), Protein 11g protein.
MOM'S BAKED BEANS
Steps:
- Preheat the oven to 350 degrees F.
- Line a plate with a paper towel. In a saute pan over medium heat, add the bacon. Cook until tender and cooked but not crisp, flipping once, about 8 minutes. Remove to the paper-towel lined plate. Let cool and then chop.
- To the pan with the bacon drippings, add the onion and cook until tender, soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, another 1 to 2 minutes. Remove from heat.
- To a large bowl, add the baked beans, molasses, dark brown sugar, barbecue sauce and bacon mixture. Pour the mixture into a 9-by-13-inch baking dish and bake, uncovered, for about 1 hour. Remove from the oven and let cool for at least 10 minutes before serving.
MOM'S NEW ENGLAND BAKED BEANS
This recipe has become so famous at all of my family's gatherings that mom had to get more bean pots! She's made these beans for as long as I can remember. There are never any leftovers, no matter how many batches she makes. Note: Cooking time does not include time needed to soak beans.
Provided by L-Burden
Categories Beans
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in a pan of water overnight then drain before cooking.
- Boil the soaked beans until the skins crack when you blow on them. (With a spoon, lift some out of the boiling water and blow on them. If the skins crackle, they are done.) This step is important because the beans don't soften up any more while baking, and you don't want them to be too hard.
- Drain the beans and place them in your bean pot (any ceramic piece will do as long as it has a lid).
- Add uncooked bacon and chopped onion.
- In a sauce pan, bring the rest of the ingredients to a boil.
- Once everything is melted and combined, pour the mixture over the beans in the pot.
- Make sure the liquid covers the beans. If not, then add more water.
- Bake in covered pot at 250 degrees for about 4 hours. Check periodically to make sure the liquid level does not get too low. They will thicken as they bake, but you should have a little juice so they are not too dry.
- The beans will be dark brown, and thick when they are done.
Nutrition Facts : Calories 583.9, Fat 10, SaturatedFat 3, Cholesterol 12.8, Sodium 792.8, Carbohydrate 107.8, Fiber 18.8, Sugar 59.4, Protein 19.8
MOM'S FAMOUS NEW ENGLAND BAKED BEANS
My mom has made these beans for every family gathering I can remember. It's gotten to the point that she has to make two batches because one just doesn't cut it. The beans take a long time to make, but the way they make the house smell as they bake makes it worth it! NOTE: Prep time does not include soaking the beans.
Provided by L-Burden
Categories Beans
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the beans in a pan of water overnight then drain before cooking.
- Boil the soaked beans until the skins crack when you blow on them. (With a spoon lift some out of the water and blow on them. If the skins crackle, they are done). This step is important because the beans don't really soften up any more while baking and you don't want them to be too hard.
- Drain beans and place them in bean pot. (We use a ceramic pot with a tight lid).
- In a saue pan, bring the rest of the ingredients to a boil.
- Once everything is melted and mixed, poor the mixture over the beans in the pot.
- Make sure the liquid covers the beans. If it doesn't add more water.
- Bake in covered pot at 250 for about 4 hours. Check periodically to make sure the liquid level doesn't get too low. The liquid will thicken as the beans bake but you should have a little juice so they are not too dry.
Nutrition Facts : Calories 504, Fat 9.4, SaturatedFat 2.9, Cholesterol 12.9, Sodium 977.7, Carbohydrate 99.2, Fiber 8.3, Sugar 74, Protein 9.1
MOM'S BAKED BEANS II
I'm not sure how it started but we have to have this dish at EVERY holiday meal, or there's mutiny!
Provided by Diane Blanchard Angell
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 2h35m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.
- Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 55.6 g, Cholesterol 12.7 mg, Fat 8.2 g, Fiber 7.6 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 932 mg, Sugar 30.3 g
MY OWN CROCK POT NEW ENGLAND BAKED BEANS
It just isn't New England without these! For years I was up at 4.30am on a Saturday morning to make my beans. Traditionally served on a Saturday night, these were originally had with fish cakes and cabbage salad which is not quite cole slaw and served cold the next morning in sandwiches; great with raw sliced onion and a bit of mustard. Thanks nanny! I will post that cabbage salad recipe as well. Now, it is usually served with baked ham or hot dogs. Be sure to keep a check on your water covering the beans. These will not be overly sweet. The salt pork is extremely traditional and the meatier the better. This is eaten with the beans as well. It can be omitted for those who cannot have or find it and they are still scrummy. This recipe can be halved easily.
Provided by Hajar Elizabeth
Categories Beans
Time 10h45m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans over night or do a quick soak method. If soaking, drain soaking water, replace with new and boil the beans 30 minutes. I know what crock pots say about beans and sorry companies, this works!
- Place onions and salt pork in bottom of pot.
- Pour in beans drained of water.
- Mix the next 7 ingredients in a saucepan and bring just to the boil stirring occasionally. Pour over beans in pot.
- Add water to cover beans and cook on low 10-12 hours (or more) topping with water if necessary.
- Stir every 2 hours and cook with lid off for final 2 hours to thicken. I usually find that I need to stop adding water at this point and stir occasionally as beans will "appear" dried out on top; this is how they should look. Just stir.
- These should be saucy rather than liquidy or dry. a thick sauce. Unfortunately this is not a crock pot recipe which can be left unattended for more than 2-3 hours.
- Eating the onions is one of the best parts! I used to only use 1 until my mother began screaming give me an onion!
- These freeze very well. Freeze in plastic containers or bags and thaw at room temperature. Re-heat adding a bit of water if necessary as they *can* thicken upon freezing.
Nutrition Facts : Calories 398.1, Fat 1.1, SaturatedFat 0.2, Sodium 26.2, Carbohydrate 83.6, Fiber 19.2, Sugar 29.6, Protein 16.3
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
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