Old Fashioned Boston Baked Beans Recipes

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:

• 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.

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

Steps:

• Soak beans in cold water to cover overnight in a large bowl. Drain in a colander.
• Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover.
• Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.

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.

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.

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.

Steps:

• Rinse beans; discard any discoloured ones. In large saucepan, soak beans overnight; drain. Add water to cover by at least 2 inches. Bring to boil and simmer for 30 minutes; drain.
• In bean pot or 8 cup casserole, spread onion slices.
• Add drained beans.
• Combine molasses, tomato paste, sugar, vinegar, salt, mustard, pepper and hot water.
• Pour over beans and top with chopped bacon.
• Cover and bake in 250 degree oven for 6 hours; uncover and add about 1/2 cup ketchup -- and stir. Add more water if you need to. Bake uncovered for another hour.

Steps:

• Soak beans over night.
• Drain beans.
• Add 5 cups of cold water, cover,heat till boiling,then simmer about 30 minutes till beans are tender.
• Drain beans again.
• Place the sliced onions into bottom of roasting pan or casserole dish.
• Add the remaining ingredients with the beans,mix to blend together,then pour that mixture to the roasting pan or casserole dish.
• Place the slices of Bacon on top of the beans .
• Add enough water to cover the beans.
• Cover with lid and bake slow for 6-7 hours (depending when beans are cooked)at 250 degrees.
• When beans are cooked remove 1 cup of the beans and mash and return to the beans.
• Mix together and serve --.
• (Salt could be added if need be But i do not use salt).