Try this Boston baked beans recipe, or contribute your own.
Suggest a better descriptionSoak the beans overnight in cold water –or for 8 hours, minimum, to 12 hours maximum. When you are ready to cook, drain and rinse the beans., discarding the water.
Boil the beans in water with 1/2 tsp baking soda, until the skins starts to crack. It should take about 25-30 minutes if done in a pressure cooker, about 60-90, if using a normal pot. Put the onion quarters at the bottom of a bean pot or casserole pan. Add the boiled beans. Put the bacon on top of the beans. Mix molasses, brown sugar, dry mustard, ketchup, salt and pepper with ¾ cup of water and pour over the beans. Bake a 300 degs. for 6 hours. Add more boiling water if necessary.
As the early settlers did, you could get more than one dinner from a batch of baked beans. Freeze any surplus beans in small containers for other times when you are squeezed for time. You could easily double the quantities and freeze half of it the same way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1045g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3319 | ||
Calories from Fat: 965 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.3g | 143 % | |
Saturated Fat 34.7g | 173 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 154.2mg | 47 % | |
Sodium 2731.8mg | 94 % | |
Potassium 8591.7mg | 226 % | |
Total Carbohydrate 468.5g | 138 % | |
Dietary Fiber 115.6g | 462 % | |
Sugars, other 352.9g | ||
Protein 136.5g | 195 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3319
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