HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

Wine Country Vacation or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776 iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle. Become a Locavore-
Eat Local Foods

Links

Site Map

Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Poached Salmon with Snow Peas V


Boston Baked Beans

Contributed by: Melinda

These are phenomenal, but I don't think there is one healthy thing about this recipe. It is authentic and creates an outstanding aroma throughout the house during the 6 hour cooking time. Enjoy!

2 lb (4 cups) small dried white beans
1 tsp baking soda
1 lb bacon
1 large onion, peeled
2/3 cup dark molasses
8 tbl brown sugar or white sugar
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
water
  • Wash and soak beans overnight.
  • Pre heat oven to 300.
  • Cook beans in ample water with the baking soda at a simmer for 10 minutes. Drain and rinse.
  • Place peeled onion in the bottom of a 3 quart ovenproof pot.
  • Place 1/2 the bacon over the top of the onion lining the bottom of the pan.
  • Add the rinsed and drained beans to the pot.
  • Top with the remaining bacon.
  • Combine molasses, sugar, mustard, salt and pepper and pour over the top.
  • Cautiously* add just enough water to cover the beans.
  • Cover and bake for 6 hours until beans are tender.
  • Stir every couple of hours to see if additional water is needed. Don't make it too saucy.

    *Be careful adding the water. Pour in a bit at a time and wait to see if it comes up just barely over the top of the beans.

    I cut this recipe in half so I can serve it as a side dish. If you want it for a main course, or to feed a crowd use the measurements above.

    I prefer brown sugar for the flavor. It has more flavor and doesn't seem as sweet as white sugar. Surprisingly, you don't need to cut the salt even with the bacon. Beans are unusual that way.

    Questions about this recipe?

©2012 Webdiaries, All Rights Reserved.