Recipe for Boston baked beans.

[Woods Dweller]

I would like a Recipe for Boston baked beans where you bury the pot in a fire pit.

 

[Sunday Mule]

I come from a long line of Yankee's so here is the recipe I grew up with:

4 Cups of Beans (I like Jacob Beans)
2 tsp Salt
1 tsp Dry Mustard
1/2 tsp Ginger
1/4 cup Molasses
1/4 cup Brown Sugar
1/2 cup Real Maple Syrup (not fake store bought)
1 onion sliced
1/2 lb salt pork cut up (cut off rind first)

Soak the beans overnight in cold water. In the morning simmer the beans until the skins split when you blow on them (about an hour). While the beans are simmering mix Salt, Mustard, Ginger, Molasses, Sugar and Maple syrup in a pot and bring to boil.

Line the bottom of your pot with the onion. Drain the beans and pour them into the pot. Mix the salt pork in and then pour the other ingrediants in.Slow cook for about 8 hours. I have cooked this in a bean pot and a slow cooker. I have never cooked it in the ground but it should work.

The key to a good bean is using real Maple Syrup. The darker the better. Jacob Beans are hard to find but regular beans work just fine.

Enjoy

 

[Claude Mathis]

Use the following recipe, but use a dutch oven buried in the ground, half the coals under it, half the coals over. Dig up 6 hours later.
http://simplyrecipes.com/recipes/slow_cooked_boston_baked_beans/

 

[Woods Dweller]

Wow! Very good! Thank you gentlemen. :hatsoff:

 

[Birdman]

WD I know it isn't Hc or PC but ya may want to cover the lid with tin foil well down on the sides before ya put the coals n dirt over the lid, helps keep any dirt from getting into the pot when ya dig it up later n possably bump it the wrong way--just a thought YMHS Birdman

 

[crockett]

BTW- the mustard is the secret ingredient that gives Boston Baked Beans their unique flavor as compared to beans and molasses.

 

[rafterob]

helps keep any dirt from getting into the pot

In the nutrition world we call that "Minerals" good fer ya, adds character :grin:

 

[Woods Dweller]

Thanks Birddman that's a good suggestion. But I thought that is what they call “True Grit”. :grin:

 

[Woods Dweller]

Crockett could I add molasses & mustard?

 

[Claude Mathis]

Crockett could I add molasses & mustard?

INGREDIENTS
1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
1/3 cup molasses
1/3 cup brown sugar
3-4 Tbsp Dijon mustard
1/8 teaspoon ground cloves
3 cups hot water
1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
1 medium onion, (1 1/2 cups) chopped

:wink:

 

[Skylinewatcher]

Gonna try this one cluade. I do have a problem though. How do they expect to serve 5-6 as a main dish or 10-12 as a side out of 1 pound of beans? Heck, I can knock a 1/2 pound out by myself. :haha:

 

[Bearclaw]

Well I weren't never a real good cook, but it seems to me the first thang ya needs to do is go to Boston. :rotf: :rotf: Bearclaw "Ya cook good rabbit, Pilgrim, ya surely do!

 

[Loyalist Dave]

I can knock a 1/2 pound out [of beans] by myself.

Don't entertain much inside your shelter, eh?

:rotf:

 

[Fred_Dwyer]

You got plenty of recipes to try so I won't add to that, but here is a tip. To minimize the gassiness; do the usual overnight soak, then while still in the soak water bring to about 130 degrees and kill the heat. Let them stand for about 35 minutes. Now drain the soak water, add fresh and bring to a simmer and cook to tenderness. Now add the ketchup, molasses & etc and bake. This only adds a bit to the cooking time, since they cook a bit while at 130 degrees.

This middle temperature stand utilizes natural enzymes to work much the same as "Beano" to break down large chain carbohydrates. It's those large carbs that "cook off" in the belly to make the gas. Bringing the beans straight to a boil destroys these enzymes before they get a chance to work.

 

[Bearclaw]

Howdy Pilgrims! Welp, ifn yer walkin by my tent and ya see it's kind bulgin out ya might not wanna stop.
Actually, On a more serious note, I don't soak my beans over night. I bring them to a boil and turn them off for a couple of hours and then let them cook for a little bit, and then add a heaping tablespoon of baking soda to them and they will foam up for a minute and slowly return to normal and I finish letting them slow cook until done according to whatever recipe I am using. Never have a problem with gas. Bearclaw

 

[Woods Dweller]

I come from a long line of Yankee's so here is the recipe I grew up with:

4 Cups of Beans (I like Jacob Beans)
2 tsp Salt
1 tsp Dry Mustard
1/2 tsp Ginger
1/4 cup Molasses
1/4 cup Brown Sugar
1/2 cup Real Maple Syrup (not fake store bought)
1 onion sliced
1/2 lb salt pork cut up (cut off rind first)

Soak the beans overnight in cold water. In the morning simmer the beans until the skins split when you blow on them (about an hour). While the beans are simmering mix Salt, Mustard, Ginger, Molasses, Sugar and Maple syrup in a pot and bring to boil.

Line the bottom of your pot with the onion. Drain the beans and pour them into the pot. Mix the salt pork in and then pour the other ingrediants in.Slow cook for about 8 hours. I have cooked this in a bean pot and a slow cooker. I have never cooked it in the ground but it should work.

The key to a good bean is using real Maple Syrup. The darker the better. Jacob Beans are hard to find but regular beans work just fine.

Enjoy

I wish to say thank you "Sunday Mule" I used this recipe yesterday [July 4] and it was very good. I replaced the salt pork with Beef ribs. My Family also liked this recipe. :hatsoff: :thumbsup:

 

[tenngun]

I would say you can play with the spices as needed.My mother grew up in the depression in RI and taught me her recipe for baked beans.I've played with it.I like maple sugar better then brown but to each there own.I never soak the beans over night.Was told years ago the musical part of beans comes from fermenting them over night.I never found it to make much differance one way or tother.I like cooking in cast iron and think most things taste lots better in an old pot...but if you can get it to camp a clay bean pot makes em taste even better then cast iron.Build a fire and let it heat the ground well before you dig your pit,put your pot in and mix los of ash and dirt with the coals,build your fire in a crcle around your buried pot and scrap the coal over. Never place flaming wood over a bean pot..glowing coals only.Then for the best meal with those beans make steamed brown bread over the coals as its a cooking.Bake a good 3-4 hours.Its one of the meals they serve in heaven