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.
NEW ENGLAND BAKED KIDNEY BEANS IN THE CROCK POT
If you like Kidney Beans, then this is a recipe not to be missed! Rich in flavor and absolutely delicious! Serve with Boston Brown Bread and you have one fabulous meal! I use my 6 qt. crock pot and there is plenty of room. Preparation time does not include soaking beans overnight. The cooking time is approximate, so check your beans periodically.
Provided by Lindas Busy Kitchen
Time 12h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
- Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
- Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
- Note:.
- If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.
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.
EDDY'S NEW ENGLAND BAKED BEANS
Make and share this Eddy's New England Baked Beans recipe from Food.com.
Provided by Mike Pellerin
Categories Low Protein
Time 16h20m
Yield 1 pot of beans, 8 serving(s)
Number Of Ingredients 7
Steps:
- Pick over the beans, rinse then soak them overnight in a big pot of water.
- Drain then boil the beans with fresh water for 1 and 1/2 hours till soft, drain again.
- Remove the skin from the salt pork, and cut into 1 inch cubes.
- Cut the onion into quarters.
- Arrange some of the salt pork and onion in bottom of bean pot.
- Add beans, then another layer of onion and pork.
- Add the molasses, pepper and mustard.
- Top with fresh water to rim of pot.
- Cover and bake at 350 F (176 C) for 2 and 1/2 hours.
- Keep an eye on water levels, you may need to adjust by taking the lid off or adding more hot water.
- Don't have a bean pot? Get one! I'm joking, you can also use a Dutch Oven, or do it on the stove-top. Stove-top is tricky, you need to stir a lot and frequently.
Nutrition Facts : Calories 264.8, Fat 17.6, SaturatedFat 6.3, Cholesterol 18.3, Sodium 455.1, Carbohydrate 21.3, Fiber 6.1, Sugar 4.8, Protein 5.9
NEW ENGLAND BAKED BEANS
These are what come to mind when I think of baked beans- not all that canned stuff! It is not an exact-kind of recipe so if you're that kind of person, pass this one by. They can take 5-7 hours to cook and you have to watch them so they won't dry up :)
Provided by Petunia
Categories Beans
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 374.9, Fat 30.5, SaturatedFat 11.1, Cholesterol 32.5, Sodium 1326.2, Carbohydrate 23.6, Fiber 0.4, Sugar 16.6, Protein 2.1
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.
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
NEW ENGLAND BAKED BEANS
You'll never open a can of baked beans again. This recipe can easily be doubled and frozen in meal size portions for quick, no oven dinners throughout the summer. It is key to use fresh dried beans (ranchogordo.com is a great source). Also, be sure to use unsulphured molasses. Unsmoked bacon can be substituted for a portion of the salt pork, but will change the flavor.
Provided by Chandra M
Categories Beans
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275°. Push 2 cloves into each onion half.
- Place all ingredients except vinegar into a large dutch oven (at least 4 quart). The water should cover the beans by at least an inch. On the stovetop, over medium high heat, bring to a rolling boil and boil for 15 minutes.
- Cover with tight fitting lid and bake 1.5-2 hours, stirring every 45-60 minutes, making sure that the beans stay submerged. If more water is needed, add hot water to prevent the beans from toughening. At about 90 minutes, blow on a spoonful of beans, if the skins curl they are almost done - proceed to the next step. If the skins don't curl, continue baking, checking doneness every 30 minutes.
- Once the beans skins curl on the blow test, return to the oven UNcovered for 45-60 minutes until the beans are creamy and the sauce has thickened,.
- Remove from the oven. Remove the bay leaves and onion if desired. Stir in the vinegar and season with salt and pepper to taste. Serve.
Nutrition Facts : Calories 530.5, Fat 46.2, SaturatedFat 16.8, Cholesterol 48.8, Sodium 828.2, Carbohydrate 26, Fiber 0.9, Sugar 18.7, Protein 3.3
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