JAMES BEARD'S BOSTON BAKED BEANS
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills - if you can peel an onion and boil water, you're all set - but it will easily take up an afternoon. Plan it for a day when you're at home.
Provided by Amanda Hesser
Categories side dish
Time 13h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.
- Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 10 grams, TransFat 0 grams
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Brian Leon
[email protected]I'm a vegetarian, so I made this recipe without the bacon. They were still delicious!
BrandoCwest64 Connors
[email protected]These beans were a bit bland. I had to add some extra spices to make them more flavorful.
Farhana Khan
[email protected]I've tried many baked bean recipes, but this one is by far the best. It's a keeper!
abir rohman
[email protected]I made these beans for a barbecue and they were a huge success. Everyone loved them!
Amitpal Singh
[email protected]These beans were a bit too sweet for my taste. I think I'll try a different recipe next time.
Jacqueline Reay
[email protected]I'm not a huge fan of baked beans, but I tried this recipe and was pleasantly surprised. They were really flavorful and addictive.
mountain phiri
[email protected]These beans were delicious! I especially loved the crispy bacon on top.
Zimba Orto
[email protected]I followed the recipe exactly, but my beans turned out too salty. I think I'll use less salt next time.
Jerrey Maya
[email protected]I've been making this recipe for years, and it never disappoints. It's a classic for a reason!
Anup Mijar
[email protected]These beans were a hit at my potluck! They had the perfect balance of sweet and savory, and the texture was spot-on. I'll definitely be making them again.