Best Quicker Boston Baked Beans Cooks Country Recipes
QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)
Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.
Provided by Coppercloud
Categories Beans
Time 2h50m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
- 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
- 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).
Nutrition Facts : Calories 849.3, Fat 36.2, SaturatedFat 12.7, Cholesterol 36.6, Sodium 1710.8, Carbohydrate 106.1, Fiber 28.3, Sugar 34.9, Protein 28
QUICK BOSTON BAKED BEANS
From Australian Super Food Ideas May 2007. Low GI, great breakfast or brunch or light supper. They recommend to make a double batch and freeze for later use eg as jacket potato topping. 9th November 2008 UPDATE made this today and have made changes to timing and serving size, I have upped to 5 serves based on that I got 5 cups of 250ml, weighing 200gram each. I've increased the prep time but then my knife skills are slow especially on a day of pain. UPDATE June 2010 - To make vegetarian omit the bacon and if you want try other canned beans (though white light coloured ones work best) and herbs. You could use dried beans but you would need to cook these first which doesn't make the recipe quick but very cheap to make.
Provided by ImPat
Categories Lunch/Snacks
Time 35m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a deep non-stick frying pan over medium heat.
- Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
- Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
- Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
- Season with salt and pepper.
- Split muffins and toast. Spread with butter.
- Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.
Nutrition Facts : Calories 412.5, Fat 8, SaturatedFat 3, Cholesterol 9.4, Sodium 636.3, Carbohydrate 66.8, Fiber 19.1, Sugar 6.5, Protein 20.8
COOK'S COUNTRY BAKED BEANS ALA TINA
I bought two old bean pots from an antique store and a resale shop. Since I am now retired and there seems to be a lot of potlucks in our lives, I thought I needed to perfect a bean recipe. America's Test Kitchen has a quick way to soften the beans. Science has the Baking Soda magically softening the beans in the 20 minute...
Provided by Tina Swain
Categories Casseroles
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Sort Beans and place in large pot. Cover with water, add Baking Soda and bring to a boil, reduce heat and continue at a healthy simmer for 20 minutes.
- 2. Drain the beans, rinse beans and pot and set beans aside. Meanwhile, in same pot sauté salt pork until browned and crisp. Remove pork, add to beans. In same pot, add onion and sauté until translucent
- 3. Return beans and pork to pot. Add 3 cups water, Brown sugar, molasses, Worcestershire, Dijon, vinegar, 1/4 teaspoon black pepper and bring to a boil.
- 4. Remove from heat, cover and place in a 350 degree oven. Bake 1 1/2 hours ( if your lid is not very tight, you may have to add a bit more water if it looks dry after an hour or so. ) Uncover and bake an additional 1/2 hour. Taste for seasonings. You may want to add a bit more dark brown sugar, mustard or vinegar, salt and pepper....depending on your family's preference.
QUICKER BOSTON BAKED BEANS (COOK'S COUNTRY) RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- *Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!
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