Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, boston baked beans. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Boston Baked Beans is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Boston Baked Beans is something that I’ve loved my entire life. They’re fine and they look fantastic.
Soak beans overnight in cold water. Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. Native Americans had made corn bread and baked beans.
To get started with this particular recipe, we must first prepare a few ingredients. You can have boston baked beans using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Boston Baked Beans:
- Get 500 g (1 lb 2 oz) white haricot beans, dried
- Make ready 400 g (14 oz) piece pork belly
- Get 25 g (1 oz) oft brown sugar
- Prepare 45 g (3 Tbsp) black treacle or molasses
- Take 1 tsp tomato puree
- Take 1 tbsp English mustard or 2 tsp mustard powder
- Make ready 4 cloves
- Prepare 8-10 small shallots, peeled but left whole or 2-3 small onions, chopped
- Get fresh ground black pepper
- Get salt
Boston baked beans are usually made with navy beans, but any small dried bean will work in this. Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. Boston Baked Beans Recipe photo by Taste of Home. These homemade Boston Baked Beans have a sweet and tangy molasses sauce that's fabulous with brats, hot dogs, hamburgers, smoked meats, and BBQ.
Instructions to make Boston Baked Beans:
- Pour the beans into a large bowl and cover with plenty of cold water. Cover and leave to soak overnight.
- Drain and rinse the beans, then put in a pan, with fresh water to cover by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Transfer the beans and water to a slow cooker.
- Cut the pork belly into large pieces and add to the beans, together with all the other ingredients, except the salt. It's important not to add salt until the beans are cooked, it makes the skin tough. Add plenty of black pepper though.
- Cook for 8 hours in the the slow cooker, or for four hours in the oven on 140C/Gas 1, until tender. Half way through cooking time, when the beans are tender but the liquid is still being absorbed, add plenty of salt, taste to check there's enough.
- The beans are cooked when they are completely soft and the liquid has turned into a lovely thick goo. Serve the beans hot, with sausages or baked potatoes or burgers, they would also go beautifully with baked ham. We had them on toast, topped with cheese. They freeze well, and there's lots, so divide into portions and freeze separately for quick and easy lunches.
These Boston baked beans from Hugh Fearnley-Whittingstall are great on toast. The baked beans will keep in the fridge, in a sealed jar or tupperware container, for two weeks. These Boston Baked Beans are sweet and make the perfect side dish! Traditionally, the beans used for baked beans are Navy Beans. That is what I chose to use for this Instant Pot Recipe.
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