Recipes

How to Make Boston Baked Beans

Boston Baked Beans are the perfect side dish for grilling season. Boston baked beans require several hours of cooking time, so be sure to plan ahead! For a quicker homemade baked beans recipe, check out our Easy Baked Beans, which can be cooked in under an hour.

You might also be interested in our How to use Leftover Baked Beans recipe.

Boston Baked Beans

3 cups dried navy beans
¼ lb. salt pork
2 tsp dry mustard
⅓ cup molasses
4 thin yellow onion slices
½ cup brown sugar, packed
1 ½ tsps salt
½ tsp ground pepper
water

Soak the dried navy beans overnight. Drain the soaking water.
In a large pot, add enough fresh water to the pre-soaked navy beans so that the water level is a few inches above the beans. Bring to a boil, reduce the heat to a simmer, and cook, uncovered, until almost tender, about 35-40 minutes. Drain and reserve the cooking liquid.
Preheat an over to 300F. In a small saucepan, add enough fresh water to cook the salt pork and bring to a boil.
Cut a crisscross pattern ¼-inch deep into the top of the salt pork. Add the salt pork to the saucepan of boiling water and boil for 1 minute, then drain.
Put the navy beans in a 2-qt. baking dish, and place the salt pork and onion slices on top.
In a saucepan, combine the molasses, brown sugar, salt, pepper, dry mustard, and 1 cup of the reserved bean cooking liquid. Heat and constantly sure until the sugar has dissolved. Pour the sauce evenly over the navy beans, and add just enough bean cooking liquid to cover the beans.
Cover the dish and bake for 4 hours. Remove the cover, scoop up the pork so that it rests on top of the beans. Then continue to bake, uncovered, until the navy beans are cooked through and caramel-covered, and the salt pork is golden, 1 ½ – 2 hours longer.

Yield: 6-8

This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

If you are using dried cannellini beans: soak the beans overnight. Add the 6 cups of fresh water and soaked beans to a large pot. Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender. Drain and set aside.
Heat the oil in a large saucepan over medium heat. Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic. Add the crushed tomatoes, and cook, stirring, for two minutes. Add the cannellini beans, lower the heat, and simmer 10-15 minutes. Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

White Bean Hummus with Fresh Mint

It is strongly recommended that you use cooked dried beans instead of canned beans for white bean hummus and bean dips. The taste difference between dried beans and canned beans is very noticeable. Cooked dried beans are much more flavorful and have a more appealing texture. Dried beans are also easier to spice to your liking since there is no added salt or other preservatives, which can affect the flavor. Cannellini beans are also know as white kidney beans

This recipe calls for the use of a food processor, but can be made with a potato masher as well. Be warned, though: mashing this by hand will require a bit of upper arm strength and endurance!

White Bean Hummus with Fresh Mint

1 ½ cups cooked cannellini beans (1 cup dried) or one 15.5 oz. can
1 cup whole fresh mint leaves, blanched
1 cup whole fresh flat-leaf parsley, blanched
4 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper

To blanch the mint and parsley: dip the fresh mint and fresh parsley in boiling water for a few seconds, then immediately transfer into a bowl of ice water. Remove the herbs when cool. Gently pat dry with a towel before adding to the rest of the ingredients.
If you’re using a food processor: combine the fresh mint, fresh parsley, and garlic, and process until finely chopped. Add the cannellini beans and process for one minute. Then add the olive oil and process until smooth. Season with salt and pepper to taste.
If you’re not using a food processor: mince the herbs and garlic. In a large bowl, combine the cooked cannellini beans with the minced fresh mint and fresh parsley. Use a fork and potato masher to mash the beans into a dip. Add the olive oil and mix well. Season with salt and pepper to taste.

Yield: about 2 cups

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans