Why It Works Adding aromatics to the bean-cooking water, while not traditional, provides layers of deep, complex flavor.Starting the pot of beans on the stovetop reduces the time it takes to come to a simmer, which in turn enhances browning and flavor development in the oven.In Tuscany, they eat fagioli al fiasco; in Languedoc, it's cassoulet; in Portugal and its former colonies, feijoada.The short answer is that they're small white beans (usually navy beans), slow-cooked in an oven, hearth, or ember-filled hole in the ground with molasses, salt pork, black pepper, and maybe a touch of mustard and onion until they form a thick stew, rich with a deep color and caramelized crust.That's a little harsh, and, since none of the other recipes I read advise cooking Boston baked beans to the point of making a paste, I think it's safe to assume that, fed by a bit of regional competitiveness, that Maine newspaper was exaggerating just a little.Still, if we're willing to allow that there might be a grain of truth to the quote, it can help explain a few things about some of the Boston baked bean recipes out there today.Even after leaving them for hours in the oven, you can end up with individual beans floating in a thin broth.In the end, I decided to stick firm to tradition and find a way to get my beans soft and my sauce thick without relying on modern add-ins.First, the slightly acidic pH of molasses, according to Harold McGee, makes the pectins and hemicellulose in the beans' cell walls more stable and less prone to dissolving; second, the sugar in the molasses strengthens the beans' cell walls and slows down the rate at which their starch absorbs water; and, finally, the calcium in molasses steps in to further strengthen the beans' cell walls.Back in the day, when masonry ovens retained plenty of heat throughout the night, this was a great perk: You could throw a pot of beans in the oven (or in an earthen hole, if you were cooking outdoors) in the evening and open it in the morning to find something that wasn't mush.Either we follow in our forebears' footsteps by sticking a pot of beans in the oven overnight, or we need some kind of trick to cut the cooking time slightly.A slow cooker might solve this overnight problem, but without the all-around dry heat of an oven, it wouldn't allow for much of the critically important evaporation and surface browning.I tried making a batch with baking soda added to the pot, which counteracts the low pH of the molasses and speeds cooking time.This led to a pot of mushy, over-browned beans (a higher pH accelerates browning reactions) that lacked the hard-earned flavor of true slow cooking that was needed to make them a success.It was able to soften the beans in about 30 minutes, even with the molasses already mixed in, but what I was left with was exactly what you'd expect from a gasket-sealed pot that prohibits evaporation and browning: too much broth and not enough flavor.That left one final method, which is the one you'll most commonly see, including in many old recipes: par-cooking the beans in water, then mixing them with the molasses and other ingredients, transferring them to the oven, and cooking for several hours more until done.Since bacon comes from the belly, the cut has a higher ratio of lean muscle to fat than salt pork does.That's not such a bad thing, since the bacon adds a smoky flavor that's probably not too far off from the taste of the beans back when the Pilgrims cooked them in the flickering embers of a dying wood fire.Kenji recently tested bean-soaking and -cooking methods and found that he got the best, most consistent, most evenly cooked results by soaking the beans overnight in water with one tablespoon of kosher salt per quart (about 15 grams per liter).Now top the beans up with enough fresh water to cover by a couple of inches, and add a generous pinch of salt to the pot.I always cook my beans with some aromatics, like onion, carrot, garlic, and woodsy herbs such as rosemary, sage, bay leaf, and/or thyme.I made the mistake early on in my testing of precooking them to just shy of doneness, and the result was an endless baking time due to the powerful effect of molasses.The solution: As soon as the beans are done, take a couple of cups of the bean-cooking liquid and mix it with the molasses to thin it out.Or, you can sauté the pork and onions first, then add the beans and the molasses water, and bring it all to a simmer before transferring it to the oven.And, ultimately, all the browning and the crust that forms on top of the beans add plenty of deep flavor, rendering the sautéing of the pork and onion beforehand mostly unnecessary.But one thing I found beneficial about starting on the stovetop is that it kicks off the subsequent oven cooking at full speed: You can bring the liquid to a simmer much faster on the stovetop than you can in a moderate oven, which means the beans are already chugging along by the time you put them to bake.A good stir should help emulsify the pork fat, whip up some of the free bean starch, and form a nice glaze. .

Boston Baked Beans

It has continued to serve me and my family for now nearly 43 years.Rating: 5 stars Definitely a keeper- I used all of the same ingredients listed in the original recipe, but I wanted to make mine in the crockpot.I layered the beans, onions and bacon in my crockpot, then added a double batch of the sauce.Rating: 4 stars This is a great recipe.I soaked the beans overnight, but skipped the simmering for 2 hrs part and put them straight into the crock pot.It has a great flavor (just like Bush's Baked beans).If you're dying for homeade baked beans, just substitute canned navy beans, and you can skip the soaking and 10 hours of simmering.Rating: 5 stars This reminded me of my mom's baked beans.It was my first attempt at making baked beans from scratch, but certainly not the last!Rating: 5 stars I'm typing and eating at the same time!!!I've never had a baked bean recipe be so precise and come out so perfect.In only 3 hours with a stirring half way through cooking time, we had great baked beans!Rating: 4 stars Good recipe...but I learned a long time ago that when soaking the beans overnight, toss the water that the beans soaked in and rinse the beans thoroughly under cold water -- that eliminates the "gas-causing" effect of some beans. .

Boston baked beans

Boston baked beans.At that time, molasses was added to local baked bean recipes, creating Boston baked beans.References [ edit ]. .

Boston Baked Beans {Slow Cooker Recipe}

Why the "Boston" in Boston Baked Beans.Ever wonder why Boston baked beans are called "Boston" baked beans?It's the molasses. .

Boston Baked Beans

Sugar, Peanuts, Corn Syrup, Modified Food Starch (Corn), Acacia (Gum Arabic), Confectioner's Glaze (Shellac), Artificial Flavor, Carnauba Wax, White Mineral Oil, Red 40, Yellow 5, Yellow 6, Blue 2. .

Boston Baked Beans

"The Boston Baked Bean" is a generic name used throughout the candy industry for sugar coated peanuts.The Ferrara Pan Candy Company developed their line of Boston Baked Beans in the early 1930's, right around the same time that Red Hots were introduced.Every time my mom would go to the store my sister would ask her to get some Boston Baked Beans and then she would gobble them up. .

Boston Baked Beans Recipe: How to Make It

Tips for Making Slow-Cooker Baked Beans.What type of beans are best for Boston baked beans? .

Why Is Boston Nicknamed Beantown?

Get a compelling long read and must-have lifestyle tips in your inbox every Sunday morning — great with coffee!Now that summer is winding down, T.M., your question reminds me of one of my favorite childhood dinners, as my mind wanders to those hot, humid nights when my mom would take a break from cooking by opening up cans of B & M baked beans and brown bread with raisins, then boiling some hot dogs to go along with them.In fact, long before B & M started stewing beans in molasses up in Portland, Native Americans were cooking their legumes centuries ago with maple syrup, venison, and corn, according to the Maine Folklife Center.Puritans took to the beans, the slave trade brought us molasses, and the most common tale is that sailors and merchants passing through the region’s biggest city would enjoy the quick, cheap meal to such a degree that the Beantown nickname emerged through word of mouth.As for non-culinary nicknames, we have “the Hub”—though the universe hardly revolves around us—the dorky “Athens of America,” and the hapless “Bosstown” moniker, used in the late ’60s to market our local psychedelic music scene.After all, these folks took months and millions to promote such neighborhood gems as the Innovation District, SoWa, and Bulfinch Triangle. .


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