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recipe:bostonbakedbeans [2008/10/24 20:31] rob created |
recipe:bostonbakedbeans [2011/12/11 04:22] |
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| - | ====== Boston Baked Beans ====== | ||
| - | *1 lb white beans (white beans, navy (pea) beans, Great Northern beans) | ||
| - | *1/2 lb meaty salt pork or 1 lb point cut corned beef brisket | ||
| - | *1/4 cup molasses | ||
| - | *3 Tbsp brown sugar or 6 Tbsp maple syrup | ||
| - | *1 Tbsp vinegar | ||
| - | *1 1/4 tsp salt | ||
| - | *1 tsp ground mustard | ||
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| - | - Bring 10 cups of hot water and dried beans to boil in large pot (3 3/4 qut o.k.); continue to boil 2 min. Remove from heat, cover, and soak until rehydrated, at least 1 hour and up to 10 hr. | ||
| - | - Heat oven to 225 deg. Place meat in bottom of lidded ovenproof casserole. Drain and rinse beans; add them and remaining ingredients. Cover with 3 cups of boiling water. | ||
| - | - Reduce oven temperature to 200 deg., place covered casserole in oven and cook until beans are tender, 7 to 9 hours. Skin rendered fat if you like. For creamier sauce mash 3/4 cups of cooked beans with fork and add back to casserole. Serve or cool to room temperature and refrigerate. | ||
| - | - Initial experience. | ||
| - | - At 200 deg no bubbling and not done at 7+ hours. Try 225 deg. (specify just under simmer) | ||
| - | - Can add cut up hot dogs 1 hr prior to completion. | ||
| - | - Can raise temperature and uncover for last hour to speed cooking and thicken. | ||
| - | - Vegetarian: substitute onion, cut in half with whole cloves in each half, and diced carrot for meat. | ||
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| - | Serves: 6 Total cook time: soak 1-10 hr + cook 7 - 9 hr | ||
| - | Source: Cook's Illustrated Sep/Oct 1996 | ||
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| - | {{tag>food meat maincourse}} | ||