A New England favorite with lots of twists!
In years past, every New England cook had their own recipe for Boston Baked Beans.
Inexpensive, filling, and nutritious, peasant food at its best.
Second Act – The next day, the leftovers can be topped with sauteed mushrooms just to change them up a bit! Or, add to a warm wrap along with a little cheese.The beans will thicken as they rest overnight.
Boston was known as Bean Town, a name that sticks to it like molasses to this day.
The bean expert
It seems someone in the family was always the bean expert.
It was Uncle Tom before Mom, and she took on his legacy.
My father loved the salt pork.
The best part of the beans, he said.
I disagreed and picked the slimy bits out of my dish!
Times changed and she got her crock pot, and thats how she made them after that.
It is much easier!
She always served her baked beans with a homemade bread.
Every bean has a different flavor and characteristic, so it is always fun to experiment.
They have been popular in New England since Colonial times, but not much noticed anywhere else.
They are widely available now from mail-order sources if you cant find them in your area.
Second Act – The next day, the leftovers can be topped with sauteed mushrooms just to change them up a bit! Or, add to a warm wrap along with a little cheese.The beans will thicken as they rest overnight.
Deep burgundy in color, but they fade after soaking and cooking.
I find the cider necessary to cut the sweet.
Enter, a slightly different ingredient
My most recent addition to baked beans is chopped anchovies.
Pop over toChef Mimis blogfor her take on this dish.
If you wish to make this dish vegan, simply eliminate the anchovies.
In my book, beans need a fair amount of salt or they are bland.
I like it better because I found the large amount of ketchup in hers just a bit too sweet.
I also reduced her syrup to a quarter cup, plenty to add flavor without making the teeth hurt.
Changing with the times, always!
I usually use the instant pot now in summer.
Ive also made these camping, like the colonists, on the coals of the fire.
As for the greens.
They are completely optional.
Optional is also the big dab of butter at the end, which mom loved!
The butter smooths out all the edges.
In the morning drain and rinse.
Heat the dual cooker onsauteand add the olive oil and leek.
Cook just until softened, no browning.
If it starts to look dry, add more liquid.
Times will vary greatly.
When delightfully soft, but not mushy, add the greens just until they wilt.
Note:Once cooked, the beans should still have plenty of liquid.
The first serving, they will be looser, but will thicken up in the refrigerator overnight.
Once rinsed, place the beans in a potwith water to cover and precook on medium-high for 20 minutes.
Place them in a bean crock or heavy stockpot, and add the rest of the ingrediets.
Mix it all up.
Place in the oven, and cook for four hours or so, or until the beans are tender.
This will always vary according to the bean, its age, and probably whether Mercury is in retrograde.
Remove the lid and cook another half hour to help the juices thicken.
Add the greensif using, just until they wilt, then serve.
it’s possible for you to use baby spinach, arugula, other tender greens for immediate wilting.
I you use something sturdier, like chard, cook a little longe.
If you like, add a dab of butter, or vegan butter, atop each bowl.
You wont regret it.
Sylvias Baked Beans
Soak beans overnight.
Drain, and boil with enough water to cover for an hour.
Cut the pork into cubes and cook in an iron pan until letting its fat.
Put it in a pot with beans.
Add all other ingredients together and place in a slow cooker with more water to cover by a knuckle.
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