Best 4 Quicker Boston Baked Beans Cooks Country Recipes

Seeking a classic New England comfort food with a modern twist? Look no further than Boston baked beans, a delightful dish loved by all. This hearty and flavorful dish can be prepared in a jiffy using simple ingredients, making it a perfect weeknight meal or a delightful addition to your next potluck or barbecue. With its sweet and smoky flavor profile, Boston baked beans are sure to be a hit among family and friends. This article presents three delectable variations on this iconic dish, each offering a unique twist on the traditional recipe. From the classic version featuring molasses and bacon to a vegetarian option and a zesty rendition with chipotle peppers, these recipes cater to diverse tastes and preferences. Prepare to be tantalized as we delve into the world of Boston baked beans, exploring the history, variations, and culinary techniques that make this dish truly special.

**Recipes:**

* **Quicker Boston Baked Beans:**
- A simplified version of the classic recipe, this dish uses canned beans and a blend of spices to create a rich and flavorful casserole.

* **Vegetarian Boston Baked Beans:**
- A meatless take on the traditional dish, this recipe incorporates hearty ingredients like mushrooms, bell peppers, and black beans to deliver a satisfying and protein-packed meal.

* **Chipotle Boston Baked Beans:**
- For those who love a bit of heat, this recipe adds a smoky and spicy kick to the classic dish using chipotle peppers and adobo sauce, creating a unique and tantalizing flavor experience.

Check out the recipes below so you can choose the best recipe for yourself!

QUICKER BOSTON BAKED BEANS (COOK'S COUNTRY) RECIPE - (4.2/5)

Quicker Boston Baked Beans (Cook's Country) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

1 pound dried navy beans (about 2 cups), picked over and rinsed
1 tablespoon baking soda
6 ounces salt pork , rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
Salt and pepper

Steps:

*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!

BOSTON BAKED BEANS

Boston Baked Beans image

Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 8h10m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 pound dried navy beans
6 cups water, divided
1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup sugar
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon pepper

Steps:

Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.

QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)

Quicker Boston Baked Beans(Cook's Country) image

Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.

Provided by Coppercloud

Categories Beans

Time 2h50m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried navy beans, picked over and rinsed (about 2 cups)
1 tablespoon baking soda
6 ounces salt pork, rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons dark brown sugar, packed
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
salt and pepper

Steps:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).

Nutrition Facts : Calories 849.3, Fat 36.2, SaturatedFat 12.7, Cholesterol 36.6, Sodium 1710.8, Carbohydrate 106.1, Fiber 28.3, Sugar 34.9, Protein 28

QUICK BOSTON BAKED BEANS

Quick Boston Baked Beans image

From Australian Super Food Ideas May 2007. Low GI, great breakfast or brunch or light supper. They recommend to make a double batch and freeze for later use eg as jacket potato topping. 9th November 2008 UPDATE made this today and have made changes to timing and serving size, I have upped to 5 serves based on that I got 5 cups of 250ml, weighing 200gram each. I've increased the prep time but then my knife skills are slow especially on a day of pain. UPDATE June 2010 - To make vegetarian omit the bacon and if you want try other canned beans (though white light coloured ones work best) and herbs. You could use dried beans but you would need to cook these first which doesn't make the recipe quick but very cheap to make.

Provided by ImPat

Categories Lunch/Snacks

Time 35m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
3 slices bacon (rashers rindless, chopped)
1 small brown onion (brown small, finely chopped)
2 garlic cloves (crushed or minced)
1 teaspoon hot paprika (hot)
400 g diced tomatoes (canned diced)
2 teaspoons brown sugar
1 tablespoon tomato paste
2 (400 g) borlotti beans (canned, drained and rinsed)
4 English muffins (wholegrain recommended)
1 tablespoon butter (softened)
2 tablespoons flat leaf parsley (flat leaf leaves)

Steps:

Heat oil in a deep non-stick frying pan over medium heat.
Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
Season with salt and pepper.
Split muffins and toast. Spread with butter.
Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.

Nutrition Facts : Calories 412.5, Fat 8, SaturatedFat 3, Cholesterol 9.4, Sodium 636.3, Carbohydrate 66.8, Fiber 19.1, Sugar 6.5, Protein 20.8

Tips:

If you don't have any molasses, you can substitute an equal amount of maple syrup or brown sugar.
If you like your baked beans with a little bit of a kick, add a teaspoon or two of chili powder or cayenne pepper.
For a smoky flavor, add a teaspoon or two of liquid smoke.
If you want your baked beans to be a little sweeter, add an extra tablespoon or two of brown sugar.
If you're short on time, you can cook the beans in a slow cooker on low for 6-8 hours.

Conclusion:

These quicker Boston baked beans are a delicious and easy side dish that can be enjoyed by people of all ages. They're perfect for potlucks, picnics, and barbecues. So next time you're looking for a quick and easy side dish, give these baked beans a try. You won't be disappointed!