Old Fashioned Boston Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

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.

OLD FASHIONED BOSTON BAKED BEANS

Steps:

• 1. Sort beans. Add cold water and bring to a boil covered. Simmer for 30 minutes.
• 2. Drain but do not discard liquid. Place onions in the bottom of a bean pot or 10 cup casserole dish.
• 3. Combine salt, vinegar (or pickle juice-my favorite), mustard, brown sugar, molasses, ketchup, and pepper and turn into pot.
• 4. Add beans and enough hot drained liquid to cover beans. Arrange salt pork on top; cover and bake at 250-degrees for 7-8 hours. Add additional liquid as needed. Remove cover the last hour of cooking so salt pork can brown.
• 5. Serve with a good brown bread.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

OLD FASHIONED BAKED BEANS

Steps:

• Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
• Carefully pour the mixture into a slow cooker.
• Cook on High, stirring occasionally, for 4 hours.
• Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

OVERNIGHT OLD FASHIONED BAKED BEANS

Steps:

• Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
• Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
• Reduce heat, simmer covered 40 minutes or till tender.
• Preheat oven to 300°F.
• Drain beans, reserve 2 cups liquid.
• Place beans in 2 quart bean pot or casserole with tight fitting lid.
• Mix together all other ingredients (except pork), add bean liquid and stir to combine.
• Add pork to beans, mix in well.
• Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
• Cover and bake 5 hours.
• Stir every hour, if bean dry out add small amounts of boiling water as needed.
• Note: preparation time doesn't include overnight refrigeration.

BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK

Steps:

• NOTE: Use navy beans, California pea beans, or small white beans.
• Soak beans overnight.
• In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.
• Bring to a boil, add the beans & boil for 10 minutes.
• Drain beans in a colander and run cold water through them. Set aside.
• Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares.
• Put half of the salt pork on the bottom of the bean pot, along with the onion.
• Put beans in the pot.
• Put the remaining salt pork on top of the beans.
• Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.
• Cover pot with lid and place the pot into the preheated oven.
• Bake for 6 hours.
• Check pot periodically to make sure the amount of liquid is okay.
• Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
• Remove the pot from the oven and serve.
• NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the American Revolution, is famous for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
• Durgin-Park serves 1,000 diners on an average Saturday evening. The waitresses have a reputation for their long memories: the second time you come in, you get the same thing you ordered the first time--unless you speak fast.