Boston-style baked beans
Apr. 28th, 2009 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
esteleth in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is an old family recipe, handed down down. Can be made either in a crockpot or in a true bean pot in the oven. As listed, this is not vegetarian, but it can easily become so by the use of a vegetarian Worcestershire sauce (a good recipe for this can be found here.) Also, by substituting margarine for butter, this recipe becomes vegan.
Good with kielbasa on the side, and dark molasses bread. The best beans to use with this recipe are Jacob's cattle beans (aka trout or Dalmatian beans), but these can be difficult to find. If those are not available, use navy beans.
Wash 2 cups dry beans, then soak in cold water overnight.
Drain, then cover with fresh water and boil. Simmer until the skin breaks when blown on (this takes about 10 minutes).
Pour into bean pot.
Add:
1/4 cup butter
2 tsp salt
2 tbs dark brown sugar
1/4 cup dark molasses
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 small white onion, whole or chopped.
Stir well.
If using oven, bake 6-8 hours at 250 Fahrenheit (121 Celsius). If using crockpot, cook at least 8 hours on "low" setting. If beans are not fully tender when bitten into, keep cooking.
Remove lid in the last hour to allow excess water to evaporate, if needed. Stir very rarely.
This dish can be used as both an entree (in which case it feeds 7) or as a side dish (in which case it feeds many more). While this takes >14 hours to prepare, it only involves about 1 hour of actual work and is quite simple to prepare.
Good with kielbasa on the side, and dark molasses bread. The best beans to use with this recipe are Jacob's cattle beans (aka trout or Dalmatian beans), but these can be difficult to find. If those are not available, use navy beans.
Wash 2 cups dry beans, then soak in cold water overnight.
Drain, then cover with fresh water and boil. Simmer until the skin breaks when blown on (this takes about 10 minutes).
Pour into bean pot.
Add:
1/4 cup butter
2 tsp salt
2 tbs dark brown sugar
1/4 cup dark molasses
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 small white onion, whole or chopped.
Stir well.
If using oven, bake 6-8 hours at 250 Fahrenheit (121 Celsius). If using crockpot, cook at least 8 hours on "low" setting. If beans are not fully tender when bitten into, keep cooking.
Remove lid in the last hour to allow excess water to evaporate, if needed. Stir very rarely.
This dish can be used as both an entree (in which case it feeds 7) or as a side dish (in which case it feeds many more). While this takes >14 hours to prepare, it only involves about 1 hour of actual work and is quite simple to prepare.
