Slow-Baked Classic New England Beans
Experience the heartwarming flavors of tradition with these Slow-Baked Classic New England Beans. Perfectly creamy and overly savory, these beans are slow-cooked to perfection in a charming bean pot (or Dutch oven), infusing each bite with a rich blend of sweet and tangy flavors. The combination of molasses, maple syrup, and a hint of orange juice elevates this dish, making it a staple at family gatherings and potlucks. With its simple preparation yet undeniably delicious outcome, this recipe is not just about cooking – it's about creating cherished memories around the dining table.
N/A
Servings
249
Calories
12
Ingredients
Ingredients
dried navy beans
1 lb (rinsed and soaked overnight)
chopped onion
1/2 cup (chopped)
whole onion
1 small (peeled)
molasses
1/2 cup
dry mustard
1 teaspoon
brown sugar
1/4 cup (packed)
maple syrup
1/2 cup
ketchup
1 tablespoon
prepared yellow mustard
2 teaspoons
orange juice
1/2 cup
salt
1 teaspoon
salt pork
1/4 lb (sliced)
Instructions
1
Begin by rinsing the dried navy beans, removing any impurities or stones. Soak the beans overnight in a large plastic container filled with three times their volume in water, then cover and refrigerate.
2
The next day, drain the soaked beans. In a large saucepan, combine the beans with half a cup of chopped onion, and add enough water to cover them. Bring to a boil, then reduce the heat, covering the pan and letting the beans simmer for about 30 minutes until they are tender but not fully cooked. Reserve the cooking liquid by draining it into a separate bowl.
3
In a mixing bowl, measure out half a cup of the reserved bean liquid. Whisk together the orange juice, molasses, maple syrup, ketchup, prepared yellow mustard, brown sugar (stirring until dissolved), dry mustard, and salt until well combined.
4
In a 2-quart bean crock or a lidded Dutch oven, layer half of the salt pork slices at the bottom. Add the cooked beans and ensure the whole peeled onion is nestled among them. Pour the prepped sauce mixture over the beans. Add just enough of the reserved bean liquid to cover the beans completely, then place the remaining salt pork slices on top.
5
Cover the pot with its lid and bake in a preheated oven at 300°F (150°C) for 4 hours, checking every hour. If the beans appear too dry at any point, add a bit more of the reserved bean liquid. After 4 hours, remove the lid and continue baking uncovered for an additional hour for a perfect caramelized finish.
Nutrition Information
3.9g
Fat
50.9g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main beans used in the Slow-Baked Classic New England Beans recipe?
The recipe calls for one pound of dried navy beans, which are rinsed and soaked overnight.
How long should I soak the dried navy beans?
The beans should be soaked overnight in a large container with three times their volume in water and kept refrigerated.
What is the first step after soaking the beans?
After soaking, drain the beans and simmer them in a saucepan with half a cup of chopped onion for about 30 minutes until tender.
Should I discard the water used for simmering the beans?
No, you should reserve the cooking liquid as it is used to make the sauce and keep the beans moist during baking.
What ingredients make up the sweet and tangy sauce?
The sauce is a whisked mixture of orange juice, molasses, maple syrup, ketchup, yellow mustard, brown sugar, dry mustard, salt, and reserved bean liquid.
Can I use a Dutch oven for this recipe?
Yes, a 2-quart bean crock or a lidded Dutch oven is perfect for slow-baking these beans.
How is the salt pork used in this dish?
Half of the salt pork slices are layered at the bottom of the pot, and the remaining slices are placed on top of the beans before baking.
What role does the whole peeled onion play?
A small whole peeled onion is nestled among the beans during baking to infuse them with flavor.
What is the total baking time for the beans?
The beans bake for a total of 5 hours: 4 hours covered and 1 final hour uncovered.
What oven temperature is required for slow-baking?
The oven should be preheated to 300°F (150°C).
How often should I check the beans while they are in the oven?
You should check the beans every hour to ensure they are not too dry.
What should I do if the beans appear dry during baking?
If the beans look dry, add a bit more of the reserved bean liquid to keep them submerged.
Why are the beans baked uncovered for the last hour?
Baking them uncovered for the final hour helps achieve a perfect caramelized finish on top.
What unique ingredient adds a hint of citrus to this New England recipe?
Half a cup of orange juice is added to the sauce mixture for a subtle tangy flavor.
Is there both dry and prepared mustard in this recipe?
Yes, the recipe uses 1 teaspoon of dry mustard and 2 teaspoons of prepared yellow mustard.
How much molasses and maple syrup is needed?
The recipe requires half a cup of molasses and half a cup of maple syrup.
How much brown sugar is used for the beans?
The recipe calls for 1/4 cup of packed brown sugar.
What is the fat content per serving?
Each serving contains approximately 3.9 grams of fat.
How many calories are in a serving of these baked beans?
There are 249 calories per serving.
How much protein is in this dish?
Each serving provides about 8 grams of protein.
What are the total carbohydrates per serving?
There are 50.9 grams of carbohydrates per serving.
How many ingredients are required in total?
There are 12 specific ingredients used to make this classic recipe.
What makes this dish a 'traditional' New England recipe?
The use of navy beans, molasses, maple syrup, and salt pork cooked in a bean pot are hallmarks of the traditional New England style.
Do I need to rinse the beans before soaking?
Yes, you should rinse the dried beans and remove any impurities or stones before the soaking process.
Can I substitute the salt pork?
While salt pork is traditional, some cooks use thick-cut bacon as a substitute for a similar smoky flavor.
Is this recipe suitable for potlucks?
Yes, it is described as a staple for family gatherings and potlucks due to its savory and sweet appeal.
What kind of texture should the beans have?
The beans should be perfectly creamy and savory after the long slow-baking process.
Does the recipe use ketchup?
Yes, one tablespoon of ketchup is included in the sauce mixture.
What size bean crock is recommended?
A 2-quart bean crock is the recommended size for this recipe.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a hearty traditional dish.