Best Moms New England Baked Beans Recipes

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NEW ENGLAND BAKED BEANS



New England Baked Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 12h55m

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 cup dry pinto beans
3/4 cup dry black-eyed peas
3/4 cup dry navy beans
1/2 pound salt pork, rinsed, scored and halved
1 medium onion, stuck with 1 whole clove
1/3 cup unsulphured molasses
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 cup drained and chopped canned whole tomatoes
1 tablespoon cider vinegar
1 tablespoon dark rum (optional)

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.

NEW ENGLAND STYLE HOMEMADE BAKED BEANS



New England Style Homemade Baked Beans image

Want real, New England style homemade baked beans? Real baked beans don't come from a can so check out this recipe before your next summer BBQ!

Provided by Diane Hoffmaster

Categories     side dish

Time 7h30m

Number Of Ingredients 8

1 pound dried beans (old northern, navy beans, soldier beans)
2 quarts water
1/2 tsp salt
1/3 cup brown sugar
1 tsp dry mustard
1/2 cup molasses
1/2 medium onion, chopped
1/4 pound salt pork or fatback (cut in half)

Steps:

  • Rinse the beans and place in a large pot with 2 quarts of water
  • Soak overnight
  • Drain and rinse. Add 2 quarts of fresh water.
  • Add 1/2 tsp to the water. Cover and simmer for about 30 minutes or til just about tender
  • Drain and reserve cooking liquid
  • Measure out 2 cups of the cooking liquid and place in a large bowl
  • Add the brown sugar, mustard, molasses and onion. Stir until combined
  • Place beans in a 2 quart casserole dish
  • Dice half the salt pork into very small pieces and add to beans
  • Pour in liquid and stir gently
  • Score remaining salt pork and place on top of the beans
  • Cover with foil and bake 5 to 7 hours at 300 degrees. Add more liquid if needed, just enough to keep beans covered.
  • Remove foil for the last 30 minutes to 1 hour of cooking time to brown slightly
  • Remove from oven and let cool slightly before serving

Nutrition Facts : Calories 205 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/2 cup, Sodium 495 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MY OWN CROCK POT NEW ENGLAND BAKED BEANS



My Own Crock Pot New England Baked Beans image

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

2 lbs dried white pea beans (small white beans) or 2 lbs navy beans (small white beans)
2 medium onions, whole
4 -6 ounces salt pork, meaty cut into chunks (optional)
1 cup molasses
3/4 cup brown sugar, packed
2 tablespoons sweet pickle juice or 2 tablespoons vinegar
1/2 teaspoon black pepper
2 teaspoons dry mustard
1/16 teaspoon cinnamon
2 cups water
water

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



New England Baked Beans image

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

1 pound dried great northern beans
1/2 pound thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

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 BEANS



New England Baked Beans image

Categories     Bean     Side     Winter

Yield serves 4

Number Of Ingredients 16

2 thick hickory-smoked bacon slices
1 pound dried white beans, thoroughly rinsed
4 cups water
2 cups apple cider or hard apple cider
1 yellow onion, finely chopped
1/2 cup molasses
1/2 cup maple syrup
1/8 teaspoon ground ginger
1 teaspoon dry mustard
1/8 teaspoon ground cloves
Salt
4 tablespoons unsalted butter
2 apples, cored, peeled, and sliced
2 pears, cored and sliced
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

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.

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