New England Baked Beans Recipes

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.

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.

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.

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

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.

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.

Steps:

• Bring beans and 9 cups water to a boil; reduce heat. Simmer, covered, 1 1/2 hours.
• Drain beans; place in Crock Pot.
• Stir in remaining ingredients.
• Cover and cook on LOW for at least 8 hours.
• For Vegetarian omit the pork.

Steps:

• Put half of the salt pork in the bottom of a bean pot or casserole.
• Ladle in the beans (drained).
• Add the rest of the salt pork, pushing it down to be covered by the beans.
• In a saucepan, boil the water and molasses.
• Pour on top of the beans.
• Top with the onions.
• Cover and bake at 350 degrees for 5-7 hours.
• Keep checking to see if more water should be added, the beans have to be covered or you'll get hard little dried up beans!
• Taste test after the first 5 hours to check for doneness.
• Stir in the salt& pepper during the last 10 minutes of cooking.

Steps:

• Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
• Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
• It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
• You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.

Steps:

• Place beans in large bowl. Add enough water to completely cover beans. Let stand overnight.
• Heat oven to 325ºF. Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 6 min. or until crisp-tender. Remove from heat; stir in sugar, molasses and mustard.
• Drain beans; place in 3-qt. casserole. Stir in onion mixture, water, salt and pepper; cover with lid.
• Bake 6 to 7 hours or until beans are tender. (Check beans after 5 hours. If they start to dry out, moisten with additional water.) Stir in bacon.