New England Style Baked Beans With Thick Cut Bacon Recipes

NEW ENGLAND STYLE HOMEMADE BAKED BEANS

Steps:

• Rinse the beans and place in a large pot with 2 quarts of water
• Soak overnight
• Drain and rinse. Add 2 quarts of fresh water.
• Add 1/2 tsp to the water. Cover and simmer for about 30 minutes or til just about tender
• Drain and reserve cooking liquid
• Measure out 2 cups of the cooking liquid and place in a large bowl
• Add the brown sugar, mustard, molasses and onion. Stir until combined
• Place beans in a 2 quart casserole dish
• Dice half the salt pork into very small pieces and add to beans
• Pour in liquid and stir gently
• Score remaining salt pork and place on top of the beans
• Cover with foil and bake 5 to 7 hours at 300 degrees. Add more liquid if needed, just enough to keep beans covered.
• Remove foil for the last 30 minutes to 1 hour of cooking time to brown slightly
• Remove from oven and let cool slightly before serving

NEW ENGLAND BAKED BEANS

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.

NEW ENGLAND-STYLE BAKED BEANS WITH THICK-CUT BACON

Steps:

• In a large stockpot, combine the beans and water to cover by about 2 inches and bring to a boil over high heat.
• Decrease heat to med-low, cover, and cook, adding more water as needed to keep the beans covered, for about 1 hour, or until the beans are tender.
• Remove from the heat and drain; set aside.
• Return the stockpot to the stove.
• Add the bacon and cook over med-high heat, stirring often, for 3-4 minutes, or until the fat has rendered and the bacon starts to crisp.
• Add the onion and cook, stirring frequently, for 3-4 minutes longer or until translucent.
• Decrease heat to low and add the molasses, brown sugar, vinegar, mustard, and salt.
• Mix well and cook for 2-3 minutes.
• Add the drained beans and stir until well mixed.
• Cook over low heat for 20-30 minutes, or until the liquid has been absorbed.
• Stir in the tomato paste and 2 cups water and continue to cook for 1 hour longer.
• The beans should be thick but not stiff, soft but not soupy.
• Taste and adjust seasoning with more salt or mustard if needed and add more water as needed to achieve a good consistency.
• Serve immediately.

BAKED BEANS

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

NEW ENGLAND BAKED BEANS

Steps:

• Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and chop.
• Place the beans in the slow cooker and add the bacon, water, cider, onion, molasses, maple syrup, ginger, mustard, and cloves. Cover and cook on low for 6 to 8 hours, until the beans are tender. Season to taste with salt.
• Place a large sauté pan over medium-high heat and add the butter. Add the apples and pears and cook for about 10 minutes, until they begin to brown. Sprinkle with the brown sugar and cinnamon and sauté for about 5 minutes.
• When the liquid is almost evaporated from the slow cooker, place the fruit mixture on top of the beans and continue cooking for about 40 minutes, until the flavors are melded.
• Divide evenly among bowls and serve at once.