See Also: Boston Baked Beans(recipes)
Baked Beans(recipes)
baked beans(dictionary)
Bob's Great Baked Beans(recipes)
New England Baked Beans(recipes)
Slow Cooker Baked Beans(recipes)
Boston(tourism)
Boston(dictionary)
Boston(dictionary)
Boston(encyclopedia)

Boston Baked Beans (recipes)


Boston Baked Beans

Yield: Makes 8 servings

The traditional Saturday night dinner in "Beantown," these beans are slow-cooked allowing their richness and hearty old-fashioned appeal to shine through. Serve them with Boston brown bread for an authentic regional delight.





Ingredients:



2cans (about 15 ounces each) navy or Great Northern beans, rinsed and drained

1/2cup beer (not dark beer)

1/3cup minced red or yellow onion

1/3cup ketchup

3tablespoons light molasses

2teaspoons Worcestershire sauce

1teaspoon dry mustard

1/2teaspoon ground ginger

4slices bacon









Preparation:





1.Preheat oven to 350°F. Place beans in 11X7-inch glass baking dish. Combine beer, onion, ketchup, molasses, Worcestershire sauce, mustard and ginger in medium bowl. Pour over beans; toss to coat.2.Cut bacon into 1-inch pieces; arrange in single layer over beans. Bake, uncovered, 40 to 45 minutes or until most liquid is absorbed and bacon is browned.









Nutritional Information:







Serving Size: 1/3 cup







Sodium

728 mg







Protein

10 g







Fiber









Carbohydrate

31 g







Cholesterol

5 mg







Saturated Fat

1 g







Total Fat

2 g







Calories from Fat

10 %







Calories

179









Dietary Exchange:







Fat

1/2







Starch

2















Other ways:










Serves 4-6



Preparation time

overnight



Cooking time

over 2 hours

















Ingredients



400g/14oz piece pork belly 500g/1lb 2oz white haricot beans, dried50g/2oz soft brown sugar45g/3 tbsp black treacle1 tbsp English mustard (made from powder)4 cloves8-10 pickling onions (or 2-3 small onions)fresh ground black peppersalt



Method



1. Soak the beans overnight in plenty of fresh cold water. 2. Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.3. Cut the pork belly in large 5cm/2in cubes, leaving the rind on and add to the beans. Stir in the brown sugar, black treacle and mustard. 4. Press each clove into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered.5. Replace the lid on the casserole. Bake the beans in a preheated slow oven at 140C/275F/Gas 1 for about 3 hours. Then remove the lid and dragging some of the pork chunks to the top. Return, uncovered, to the oven, for a further hour. Season.6. Serve on it' s own, with crusty bread (or on toast), as a snack or light meal. In a sealed jar or tupperware container, these baked beans will keep in the fridge for two weeks.