Best Mother Earths Baked Beans Recipes

Classic Boston Baked Beans image

Provided by Martha Stewart

Number Of Ingredients 11

2 pounds dried pinto or navy beans
1 large onion (about 1 pound), peeled, halved and sliced
4 canned plum tomatoes, seeded and crushed
2 dried bay leaves
1 tablespoon plus 1 teaspoon dry mustard
12 whole cloves
1/2 cup packed dark-brown sugar
1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
1/2 cup unsulphured molasses
12 ounces salt pork, sliced

Steps:

Soak beans in cold water to cover overnight in a large bowl. Drain in a colander.
Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover.
Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.

Boston Baked Beans image

Provided by Martha Stewart

Number Of Ingredients 11

2 pounds dried pinto or navy beans
1/2 cup unsulfured molasses
1 tablespoon plus 1 teaspoon dry mustard
1/2 cup packed dark-brown sugar
4 canned plum tomatoes, seeded and crushed
2 dried bay leaves
1 tablespoon plus 1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion (about 1 pound), peeled, halved
12 whole cloves
12 ounces salt pork

Steps:

Soak the beans in cold water overnight in a large container. Drain in a colander.
Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.