NEW ENGLAND BEAN & BOG CASSOULET
When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan., In same pan, heat 1 tablespoon oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes., Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 500 calories, Fat 26g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 1050mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.
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 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
NEW ENGLAND BAKED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 12h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.
- Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.
- Preheat the oven to 250 degrees F.
- Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve.
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.
MOMS EASY BAKED BEANS
My mom has been making these easy beans for as long as I can remember, every one loves them. Hope your family does also.
Provided by Todd Feldt
Categories Beans
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Simple!
- Mix all ingredients.
- Cut up bacon in 1 inch pieces and top the mixture.
- Bake at 325 for 2 hrs or until cooked down and bacon is fully cooked.
- Note! you can also add some BBQ sauce to change it up.
- Enjoy!
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
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