Best New England Baked Beans Good Enough To Eat Cold Recipes

NEW ENGLAND BAKED BEANS

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.

MOM'S NEW ENGLAND BAKED BEANS

Steps:

• Soak beans in a pan of water overnight then drain before cooking.
• Boil the soaked beans until the skins crack when you blow on them. (With a spoon, lift some out of the boiling water and blow on them. If the skins crackle, they are done.) This step is important because the beans don't soften up any more while baking, and you don't want them to be too hard.
• Drain the beans and place them in your bean pot (any ceramic piece will do as long as it has a lid).
• Add uncooked bacon and chopped onion.
• In a sauce pan, bring the rest of the ingredients to a boil.
• Once everything is melted and combined, pour the mixture over the beans in the pot.
• Make sure the liquid covers the beans. If not, then add more water.
• Bake in covered pot at 250 degrees for about 4 hours. Check periodically to make sure the liquid level does not get too low. They will thicken as they bake, but you should have a little juice so they are not too dry.
• The beans will be dark brown, and thick when they are done.

NEW ENGLAND BAKED BEANS - GOOD ENOUGH TO EAT COLD

Steps:

• Be sure to drain and rinse the beans. You can spray the crock pot with a small bit of Pam if you wish or use a non-stick pot.
• Mix all ingredients in crock pot and slow cook on low for 2-3 hours, stirring now and again. Or on low heat for 1 hour on stovetop.
• It is important to slow cook these beans for at least an hour so the sauce thickens to the beans.
• You can use other types of beans, I have used Northern, Mexican (adding a bit of chili powder in the recipe), & Pinto.

NEW ENGLAND BAKED BEANS

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 BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Drain and discard water. Cover with water again and boil for 10 minutes. Drain and discard water.
• Add beans to slow cooker. Add 1 cup water. Cut ham in cubes and add to slow cooker. Add onion.
• Combine brown sugar, maple syrup, salt, ground mustard and water. Add to slow cooker and mix well. Cover and cook on low for 10-12 hours.
• Stir in ketchup and mustard. Remove from slow cooker and allow to cool.
• Place in freezer bag. Label and freeze.
• To serve: thaw. Heat until hot and bubbly.

NEW ENGLAND BAKED BEANS

Steps:

• Preheat oven to 275°. Push 2 cloves into each onion half.
• Place all ingredients except vinegar into a large dutch oven (at least 4 quart). The water should cover the beans by at least an inch. On the stovetop, over medium high heat, bring to a rolling boil and boil for 15 minutes.
• Cover with tight fitting lid and bake 1.5-2 hours, stirring every 45-60 minutes, making sure that the beans stay submerged. If more water is needed, add hot water to prevent the beans from toughening. At about 90 minutes, blow on a spoonful of beans, if the skins curl they are almost done - proceed to the next step. If the skins don't curl, continue baking, checking doneness every 30 minutes.
• Once the beans skins curl on the blow test, return to the oven UNcovered for 45-60 minutes until the beans are creamy and the sauce has thickened,.
• Remove from the oven. Remove the bay leaves and onion if desired. Stir in the vinegar and season with salt and pepper to taste. Serve.

NEW ENGLAND BAKED BEANS

Steps:

• Put half of the salt pork in the bottom of a bean pot or casserole.
• Ladle in the beans (drained).
• Add the rest of the salt pork, pushing it down to be covered by the beans.
• In a saucepan, boil the water and molasses.
• Pour on top of the beans.
• Top with the onions.
• Cover and bake at 350 degrees for 5-7 hours.
• Keep checking to see if more water should be added, the beans have to be covered or you'll get hard little dried up beans!
• Taste test after the first 5 hours to check for doneness.
• Stir in the salt& pepper during the last 10 minutes of cooking.

MY OWN CROCK POT NEW ENGLAND BAKED BEANS

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.

MOORE'S NEW ENGLAND BAKED BEANS

Steps:

• Carefully sort the beans, discarding any misshapen or discolored beans. Check carefully for small stones. Place beans in a colander & rinse thoroughly to remove all dust.
• Then place the beans in a large pot or bowl. Add enough cold water to cover by several inches. Soak the beans about 12 to 15 hours The beans should be smooth & doubled in size. Drain the beans in a colander. Rinse well with cold water. Discard any beans that haven't re-hydrated.
• Place the beans in a stock pot. Add enough cold water to cover the beans by about ½ inch. Bring to a boil & boil vigorously for 10 minutes. Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger. BE CAREFUL not to over cook. It's better to err on the under done side.
• Drain & rinse the beans reserving the cooking liquid.
• Preheat oven to 300 degrees F.
• Cut the salt pork in half, if the salt pork is thick, cut horizontally. Score the rind. Cut half of the salt pork-the rindless section if halved horizontally-into 3 or 4 pieces and place them in the bottom of the bean pot.
• Add the beans to the bean pot.
• Mix together the sugar, molasses, mustard, salt & pepper. Scoop onto the top of the beans but do not stir.
• Add enough of the reserved bean-cooking liquid to barely cover the beans. If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
• Place the remaining half of the salt pork, rind side up, on top of the bean mixture. Cover the bean pot. Bake for 6 or 7 hours Check the beans periodically for liquid-about once every 1 ½ hrs or so. Adding additional reserved liquid as necessary-the liquid should be boiling when added.
• Beans are done when they become dark & tender. The beans should not be mushy. Allow the beans to stand for 30 minute before serving.

NEW ENGLAND BAKED KIDNEY BEANS IN THE CROCK POT

Steps:

• Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans.
• Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally.
• Check water occasionally to make sure there is enough water in the beans, so they don't boil dry.
• Note:.
• If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.