Best 4 New England Baked Beans Recipes

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.

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.

NEW ENGLAND BAKED BEANS RECIPE - (3.8/5)

Steps:

• You'll get fewer blowouts if you soak the beans overnight, but if you're pressed for time, you can quick-salt-soak your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring them to a boil over high heat. Remove the pot from the heat, cover it, and let it stand for 1 hour. Drain and rinse the beans and proceed with the recipe. 1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine beans, salt pork, onion, molasses, sugar, soy sauce, mustard, pepper, bay leaf, 1/4 teaspoon salt, and 4 cups water in large Dutch oven. (Liquid should cover beans by about 1/2 inch. Add more water if necessary.) Bring to boil over high heat. Cover pot, transfer to oven, and cook until beans are softened and bean skins curl up and split when you blow on them, about 2 hours. (After 1 hour, stir beans and check amount of liquid. Liquid should just cover beans. Add water if necessary.) 3. Remove lid and continue to cook until beans are fully tender, browned, and slightly crusty on top, about 1 hour longer. (Liquid will reduce slightly below top layer of beans.) 4. Remove pot from oven, cover, and let stand for 5 minutes. Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into beans. Discard onion and bay leaf. (Salt pork can be eaten, if desired.) Let beans stand, uncovered, until liquid has thickened slightly and clings to beans, 10 to 15 minutes, stirring once halfway through. Season with salt and pepper to taste, and serve. (Beans can be refrigerated for up to 4 days.) Baking Beans at High Altitude When testing our New England Baked Beans recipe, volunteer recipe testers living at high altitudes reported that they had a hard time getting the beans to cook through properly. This wasn't too surprising since water boils at a lower temperature at high elevations, which presents numerous challenges in cooking. This led us to make a version of the recipe using a pressure cooker (a pressure cooker is ideal for cooking at higher altitudes because the enclosed environment raises the boiling point of water). After a few tests, we were happy to discover that it worked well, with a few modifications. REDUCE WATER: You have to reduce the amount of water you add to the pot (2 1/2 cups rather than 4) since little is lost to evaporation during cooking. The beans aren't totally submerged when using this lesser amount, but in the sealed environs of a pressure cooker, it's not an issue. RELEASE PRESSURE NATURALLY: Because beans cook at a faster rate in a pressure cooker, we found that 35 minutes at high pressure followed by a 15-minute "natural release" (where you move the pot off the heat and let the pressure come down slowly on its own) delivered fully cooked, tender beans. STIR TO RELEASE STARCHES: The cooking liquid will look thin initially but will thicken after about 15 minutes; stir the beans several times during this time to draw out the starches and thicken the glaze. Note that many pressure cooker manufacturers suggest adjusting cooking times and liquid amounts based on how many feet above sea level you are cooking; consult your manual for instructions.

OLD FASHIONED NEW ENGLAND BAKED BEANS

Steps:

• 1. Wash beans throughly and put in a 6 quart saucepan. Add enough water to come 2 inches above beans and soak overnight.
• 2. Next morning drain, rinse, cover with cold water add the baking soda and bring to a boil. Again drain, rinse cover with cold water and bring to another boil. DO NOT DRAIN this boil.
• 3. Put the onion and salt pork in the bottom of a bean pot or deep casserole with all the rest of the seasoning. Add the hot beans and liquid from the last boil of the beans to barely cover Bake in a very slow oven until beans are tender. Add more boiling water as liquid evaporates. Remove cover for the and bake for the last hour.
• 4. VARATIONS: If sweeter baked beans are desired add 1/4 Cup more of both brown sugar and molasses along with seasoning. This also gives a richer brown color.