{"id":219,"date":"2020-04-24T18:31:20","date_gmt":"2020-04-24T18:31:20","guid":{"rendered":"http:\/\/inayrskitchen.wpengine.com\/?p=219"},"modified":"2020-04-29T18:12:55","modified_gmt":"2020-04-29T18:12:55","slug":"boston-baked-beans","status":"publish","type":"post","link":"http:\/\/www.inayrskitchen.com\/?p=219","title":{"rendered":"Boston Baked Beans"},"content":{"rendered":"
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Boston Baked Beans<\/h2>\n
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When my father was a child he had these at home every Saturday night with brown bread. He passed this New England tradition to me when I was a kid. These recipes evoke beautiful memories for me. Boston Baked Beans (or Baked Beans if you were in Boston) date back to the days of slavery, trade with England, Caribbean sugar and molasses. Boston was the top rum producer and had lots and lots of molasses.<\/span><\/div>\n
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Prep Time<\/span>5<\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10<\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>10<\/span> hrs<\/span> 5<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Baer’s Beans, Baked Beans, Beans, Boston Baked Beans, Fresh Beans<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n\n\n
Cost: <\/span>$10<\/span><\/div>\n

Equipment<\/h3>
  • Heavy pot to cook beans (cast iron works well)<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> lbs<\/span> Beans<\/span> Navy, Soldier, Yellow Eye, Pinto all work. We used Baer's Beans from Maine<\/span><\/li>
    • 1<\/span> each<\/span> large onion<\/span><\/li>
    • 1\/2<\/span> Cup<\/span> Molasses<\/span><\/li>
    • 4<\/span> Tablespoon<\/span> sugar<\/span><\/li>
    • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 1<\/span> teaspoon<\/span> mustard powder<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Use a nice large heavy pot. You can soak beans overnight to speed cooking time. <\/span><\/div> <\/li>
      • Cook onions in a bit of oil briefly (3 minutes or so). <\/span><\/div> <\/li>
      • Add beans, molasses, sugar, salt, and mustard powder. <\/span><\/div> <\/li>
      • Cover with 2-3 inches of water. <\/span><\/div> <\/li>
      • Bring to a heavy boil for 10 minutes on the stovetop. <\/span><\/div> <\/li>
      • Then put into a 325\u00b0F oven and bake for 6-8 hours. <\/span><\/div> <\/li>
      • Check periodically and add water if they are getting too dry. When done they will be very dark, there will be a wonderful aroma in your house. Beans will be distinct but tender.<\/span><\/div> <\/li><\/ul><\/div><\/div>\n

        Video<\/h3>