Classic New England Baked Beans Recipe
Ingredients
| 2 cups dried white pea beans or navy beans | ||
| Onion | 1 Small, peeled | |
| Water | 6 Cup (16 tbs) | |
| Onion | 1 Large, finely chopped | |
| Vegetable oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Molasses | 1/4 Cup (16 tbs) | |
| 1 teaspoon powdered mustard | ||
| Brown sugar | 1/2 Cup (16 tbs) | |
| Ketchup | 4 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
Directions
In a large pot, soak beans for 8 to 12 hours in 2 quarts of lukewarm water. Drain. Return beans to pot.
Make a few slashes in the small onion and add to beans along with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered 1 to 1 1/2 hours until beans are soft. Check beans occasionally and add boiling water, if needed, just to maintain water level. When beans are cooked, remove and discard small onion.
In a small skillet, saute chopped large onion in 2 tablespoons of the vegetable oil until soft. Remove from heat. Stir in salt, molasses, powdered mustard and brown sugar.
Place beans along with their cooking liquid in a heavy Dutch oven, casserole or bean pot. Stir in sauteed onion and remaining tablespoon of vegetable oil.
Bake tightly covered at 250° F. for 4 to 6 hours, adding small amounts of boiling water if beans become dry. Remove cover for last hour of baking.
For a zestier flavor, stir in optional ketchup and prepared mustard after baking.
Make a few slashes in the small onion and add to beans along with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer covered 1 to 1 1/2 hours until beans are soft. Check beans occasionally and add boiling water, if needed, just to maintain water level. When beans are cooked, remove and discard small onion.
In a small skillet, saute chopped large onion in 2 tablespoons of the vegetable oil until soft. Remove from heat. Stir in salt, molasses, powdered mustard and brown sugar.
Place beans along with their cooking liquid in a heavy Dutch oven, casserole or bean pot. Stir in sauteed onion and remaining tablespoon of vegetable oil.
Bake tightly covered at 250° F. for 4 to 6 hours, adding small amounts of boiling water if beans become dry. Remove cover for last hour of baking.
For a zestier flavor, stir in optional ketchup and prepared mustard after baking.
Chef
