Does anyone have a recipe for Boston Baked Beans please.?

Question

I thought I had an old recipe but can't find it anywhere. I've got plenty of different beans and I seem to remember it has molasses in it - got that too. I'd like to have a go at the genuine recipe.
Thanks.

Answer 1

Gourmet's Boston Baked Beans

Ingredients

(6 servings)

2 c Dried navy beans, picked ove and rinsed
3/4 lb Salt pork
1/2 c Molasses
1/2 ts Dry mustard (english style)
1/4 ts Paprika
1 ts Onion, grated


Instructions

In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour.

Answer 2

2lb dried haricot or kidney beans
2 teaspoons salt
1 large onion, chopped
1/2lb salt pork,thckly sliced
3oz brown sugar
5 tablespoons molasses
1tablespoon mustard powder
1 teaspoon pepper

put beans in a pan and cover with cold water.add half the salt. bring to the boil; then half cover the pan and simmer for 30 mins.

pre-heat oven to 130%c. drain the beans. put the onion in the bottom of a casserole. add a layer of beans, then cover with half the pork slices. add rest of beans and pork.

mix together the sugar, molasses, mustard, pepper,and salt. pour into casserole and add enough boiling water to cover mixture.
cover and bake for 5 hours, addingmore wateras neededso beans are kept covered.

take off lid and continue to bake for 45 mins or until a crust has formed on top. serve hot.

i got this out of a recipe book but its the 1 i use

Answer 3

2lb dried haricot or kidney beans
2 teaspoons salt
1 large onion, chopped
1/2lb salt pork,thckly sliced
3oz brown sugar
5 tablespoons molasses
1tablespoon mustard powder
1 teaspoon pepper

put beans in a pan and cover with cold water.add half the salt. bring to the boil; then half cover the pan and simmer for 30 mins.

pre-heat oven to 130%c. drain the beans. put the onion in the bottom of a casserole. add a layer of beans, then cover with half the pork slices. add rest of beans and pork.

mix together the sugar, molasses, mustard, pepper,and salt. pour into casserole and add enough boiling water to cover mixture.
cover and bake for 5 hours, addingmore wateras neededso beans are kept covered.

take off lid and continue to bake for 45 mins or until a crust has formed on top. serve hot.

Answer 4

Try the following
Boston Baked Beans
Ingredients
1 lb (450 g) dried white haricot beans
1 level teaspoon English mustard powder
2 level tablespoons black treacle
2 level tablespoons soft dark brown sugar
2 level tablespoons tomato purée
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
1 bay leaf
12 oz (350 g) streaky belly of pork, in one piece
salt and freshly milled black pepper
Measure 3 pints (1.7 litres) water into a large saucepan, add the beans, bring to the boil and boil gently for about 2-3 minutes; then remove the pan from the heat and leave on one side for about 1 hour, or until the water has cooled. Now return the beans to the heat and simmer uncovered until the bean skins burst when you lift them out of the water (which will take around 45 minutes).

Drain the beans next, reserving the liquor, then measure the liquor and make it up to 1 pint (570 ml) with water if necessary. Transfer the beans to a casserole and pre-heat the oven to gas mark ½, 250°F (120°C). (For important information about cooking at gas mark ½, click here)

At this stage, blend the mustard powder with a little of the measured bean liquor, followed by the black treacle, sugar, tomato purée and crushed garlic, and pour this mixture over the beans, along with the measured pint (570ml) of liquid, some seasoning, the sliced onion and a bay leaf.

Now cut slashes across the pork (approximately ½ inch/1 cm apart) and bury the meat in the beans until only the rind is showing. Then cover the casserole tightly and bake very slowly for about 6 hours. During the last hour of cooking, take the lid off the casserole to allow the rind on the pork to crisp a little. Also, keep stirring the beans during this last hour and, if they show signs of getting too dry, add just a spot more water. Serve very hot.

or
400g/14oz piece pork belly
500g/1lb 2oz white haricot beans, dried
50g/2oz soft brown sugar
45g/3 tbsp black treacle
1 tbsp English mustard (made from powder)
4 cloves
8-10 pickling onions (or 2-3 small onions)
fresh ground black pepper
salt

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.

Answer 5

I was going to answer this but I got beaten to it,,,, you are now spoiled for choice, I am sure you have just found what you are looking for,,,yaay!!

Shall try it myself as well.

Answer 6

No but a toilet roll and a gas mask are definitely recommended !

Answer 7

recipezaar.com and allrecipes.com has it for FREE! try there.