Baked Beans Recipies
I'm tired of can baked beans, so looking for some baked beans recipes, preferably crock pot recipes. Thank you
Forum Discussion
I found this recipe over 40 years ago in a book From the library. It's a bit different, as it uses maple syrup instead of molasses for the sweetener. I just HAD to try it, it sounded so unusual. It ended up that my family all loved it. I've made it many times in the years since.
New England Baked Beans
2 lbs. Yellow-eye-beans ( or, white navy beans)
¼ lb. Lean salt pork, sliced
1 med. Onion, peeled (I also, chopped it, but, recipe calls for it whole)
2 tsp. Salt (I use more) I think about a Tbl.
½ C. Maple syrup (again, I use more -- I like Maple syrup!) 1 tsp. Dry mustard
½ C. Heavy cream (yes, CREAM!)
Cover beans with water; bring to a boil, set aside for one hour. Drain, add fresh water; simmer until just tender. Drain, reserving bean liquor. Put whole onion & ½ of the salt pork in lg. Bean pot. Top with remaining pork.
Mix syrup, mustard & salt with hot liquor to cover beans. Cover. Bake 6-8 hours at 275°, adding hot bean liquor as needed to cover beans. Uncover. Top with cream for last hour.
It's been a while since I last made this, but, do remember that the 6-8 hours baking time, even at low temp, resulted in beans that were almost mush. Would suggest 4 to 5 hours & taste test frequently. Also, I have never had a bean pot, & so,use a roasting pan, so, beans are spread out over a larger surface, that might be why they get done quicker.
But, hope you won't let this stop you from trying them. I think they are absolutely delicious!
New England Baked Beans
2 lbs. Yellow-eye-beans ( or, white navy beans)
¼ lb. Lean salt pork, sliced
1 med. Onion, peeled (I also, chopped it, but, recipe calls for it whole)
2 tsp. Salt (I use more) I think about a Tbl.
½ C. Maple syrup (again, I use more -- I like Maple syrup!) 1 tsp. Dry mustard
½ C. Heavy cream (yes, CREAM!)
Cover beans with water; bring to a boil, set aside for one hour. Drain, add fresh water; simmer until just tender. Drain, reserving bean liquor. Put whole onion & ½ of the salt pork in lg. Bean pot. Top with remaining pork.
Mix syrup, mustard & salt with hot liquor to cover beans. Cover. Bake 6-8 hours at 275°, adding hot bean liquor as needed to cover beans. Uncover. Top with cream for last hour.
It's been a while since I last made this, but, do remember that the 6-8 hours baking time, even at low temp, resulted in beans that were almost mush. Would suggest 4 to 5 hours & taste test frequently. Also, I have never had a bean pot, & so,use a roasting pan, so, beans are spread out over a larger surface, that might be why they get done quicker.
But, hope you won't let this stop you from trying them. I think they are absolutely delicious!
