JAMES BEARD'S BOSTON BAKED BEANS
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills - if you can peel an onion and boil water, you're all set - but it will easily take up an afternoon. Plan it for a day when you're at home.
Provided by Amanda Hesser
Categories side dish
Time 13h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.
- Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 10 grams, TransFat 0 grams
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Tlaloc Matta
[email protected]These beans were a great addition to my last cookout. Everyone loved them!
Reabetswe Mafanya
[email protected]These beans were amazing! I will definitely be making them again.
Sheraz Khan5
[email protected]I've made these beans several times now, and they're always a hit. They're so easy to make, and they always turn out delicious.
Jose Saavedra
[email protected]These beans were a bit too sweet for me, but I still liked them. I might try using less molasses next time.
Paul Brand
[email protected]I followed the recipe exactly, and my beans turned out perfect. They were the star of my last barbecue.
Michael Shultz
[email protected]These beans were a little too salty for my taste, but I still enjoyed them.
Mrxmunna YT
[email protected]I'm always looking for new ways to cook beans, and this recipe was a great find. The beans were tender and flavorful.
Gaming with mehedi
[email protected]These beans were so easy to make, and they tasted like they came from a restaurant.
Interested Fact
[email protected]I'm not a big fan of baked beans, but I have to say, these were pretty good. I'd definitely make them again.
Iam 2shy
[email protected]These beans were a little bland for my taste. I think I'll add some extra spices next time.
Ovayo Sikelela
[email protected]I've tried a lot of different Boston baked bean recipes, but this one is by far the best. It's the perfect balance of flavors.
family faith
[email protected]I made these beans for my family, and they loved them! My kids even asked for seconds.
Shahbaz Ali Shahzada
[email protected]These beans were amazing! The perfect combination of sweet and savory.
Moon Zevir
[email protected]I followed the recipe exactly, but my beans came out dry and overcooked. I'm not sure what went wrong.
blessing magagula
[email protected]These beans were a little too sweet for my taste, but I still enjoyed them.
Josephine Miller
[email protected]I've been making these beans for years, and they're always a crowd-pleaser. They're so easy to make, and they always turn out delicious.
Rayyan Manj
[email protected]These beans were a hit at my last potluck! Everyone raved about them.