How to make a good Boston Baked Bean?

Question

Looking for ideas on how to make Boston Baked Beans. Any Bostonians out there? :)

Answer 1

I grew up with my grandmothers baked beans which were sooooooo delicious...I make them in the winter.....start with an old fashioned brown bean pot...(I have hers)...put in a pound of dry red kidney beans.....make sure you wash them and sort through because sometimes there are little stones mixed in or a bad bean or two....then put a teaspoon of salt and fill the bean pot to about 2 inches from the top....put a piece of salt pork on the top ...you will need to score it so the flavor goes through the beans...then bake at 350 degrees for approximately 4 hours...you have to check them frequently and add water as needed....enjoy....

Answer 2

Boston Baked Beans Easy

1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt

1. Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. Drain the next day.

2. In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.

3. Cover CP with lid and cook beans on low setting about 8hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.

Answer 3

To be baked to perfection, the New England bean-pot should be used, with a narrow mouth and bulging sides and a cover that fits the mouth.
Soak overnight in cold water 1 quart of navy or pea beans.
In the morning pour off the water and put them over the fire in fresh water, and simmer, or parboil, until, on lifting a few on a spoon and blowing a breath over them, the skins crack slightly, but do not allow them to cook until they break to pieces.
Pour off the water, put them in the bean-pot with a small onion in the bottom.
Pour boiling water over 1/4 pound of salt pork well streaked with lean.
Scrape the rind well, or until it is white; score through the rind in half-inch strips.
Bury the pork in the beans until the rind is even with the beans.
Mix 1/4 of a cup of molasses with a scant teaspoon of mustard, a little salt--if the pork is very lean less salt will be required than if nearly all fat; add a cup of boiling water, mix well, and pour over the beans.
Add enough more boiling water to cover.
Put the cover on the pot and bake from six to ten hours in a moderate oven; the longer time is better.
Watch that the water does not cook away and leave the beans dry, adding boiling water to keep them nearly covered until an hour before they are done, when you remove the cover of the pot, lift the pork slightly above the surface, and allow it to brown.
Cooked in this way they will be rich and juicy and of a rich red-brown color, each bean being whole, but very tender.
To be perfect as served on their "native soil," they should be very hot and have served with them the real Boston brown bread, steaming hot, sliced as it is served.

Answer 4

I’m not from Boston but try the following

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). 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 Boston baked beans
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

ok, it is what I do. i exploit Bush's unique Baked Beans with 1st Baron Beaverbrook & Brown Sugar...then I upload a Tablespoon of molasses's. positioned them in a coated casserole dish and warmth them up once you get there. you additionally can upload a Tablespoon of mustard. i like making use of a candy warm mustard. wish this facilitates...and chuffed Easter.