How do you all make home made Boston Baked Beans?

[Hangin Wit My Peeps]

OH I got this YUMMY recipe that we all just love and I was wondering if it's a standard way to make Boston Baked Beans or do I have something special? They are just simply YUMMY! We crave them every day

I bet the store is about running out of BEANO!

Here are the ingredients:

Great northern dry beans (soaked for no more than 12 hours)
Their strained water (2 cups) and 2 cups of vegetable broth
Bacon cut up in one inch pieces.
one whole onion
Jalapeno's
Malassas
Dk brown sugar
Tomato paste
salt/pepper
cayenne pepper

I think I got everything in there. How do you make yours?

 

[debilorrah]

Well, dear, now that you got me going, what's the rest of the instructions?

 

[Hangin Wit My Peeps]

LOL Ok I will share! It's delicious I will warn you now. You will be making it every other day!

Let me run get the recipe and I will add it here in a bit.

 

[Hangin Wit My Peeps]

Ok soak your Great Northern bean for 8-12 hours. In the morning Get your lb of bacon cut up in inch wide pieces. Cut up 2 jalapeno peppers. And one large onion diced. Put all that into a large pot that you will stick into the oven. Fry it all on the stove top until the bacon geese had a chance to soften up the onion a bit (about 5-10 min). Than add the 4 cups of liquid (2 cups water from the beans and 2 cups of vege broth) and the soaked beans... than add 1/4 cup molasses, 1/4 cup dk brown sugar, 1/4 cup tomato paste. Stir. Add 1/4 t of Cyanne pepper, 2 t of kosher salt, 1 t pepper. Stir this all up and bring to a boil. Cover and stick in a 250 degee oven for 6-8 hours. OR LONGER! If you try it let me know what you think.

 

[debilorrah]

Girl.... how much beans????

 

[Hangin Wit My Peeps]

OOPS Sorry, one lb of beans

 

[banter]

The original Boston Baked Beans recipe from Fanny Merrit Farmer's Boston Cooking School Cookbook1896

Pick over 1 quart of pea beans (small white beans), cover with cold water
and soak overnight. In the morning drain, cover with fresh water, heat slowly (keeping water below boiling point), and cook until skins will burst-which is best determined by taking a few beans on the tip of a spoon and blowing on them,skins will burst if sufficiently cooked. Beans thus tested, of course, (not cooked?-this is confusing) must be thrown away.Drain beans, throwing bean water out of doors. not in sink. (?) Scald rind of 1/2 pound of salt pork,scrape.remove one- fourth inch slice and put in bottom of bean pot. Cut through remaining pork every one-half inch., making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoon of salt, one tablespoon of mollasses, and three tablespoons of sugar; add one cup of boiling water, and pour over beans;then add enough more boiling water to cover beans. Cover bean pot, put in ovenand bake slowly six or eight hours , uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding one-half tablespoon of mustard, the beans are more easily digested.
Don't ask me for temps etc......this is a historical recipe!
I have met many old-time New Englanders who each have their own recipe uh-yup!

 

[Hangin Wit My Peeps]

banter that is a very interesting recipe. I'm curious as to why throw the bean water out the door rather than in the sink. You never know what they knew back than. We are Boston baked bean nuts (as long as it doesn't come from a can) and I'm willing to try ANY recipe just in case we find one better than we have now. Thanks for sharing!

 

[CATRAY44]

My grandma made beans that I would love to duplicate. Her recipe was 'in her head' and died with her, as far as I know. She used white suger in it- lots of it!. It was like eating candy and I loved them cold. They were a light color and no molasses used. If anyone has a recipe like that, I would love to have it!

 

[banter]

I actually doctor up beans from a couple of cans (depending on the type and my mood). I always add molasses's, (poor moles!) garlic and whatever herbs on hand,. I might add sausage or veggies. They always come out good.