Reviews (1) Add Rating & Review 80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3 Martha Stewart Member Rating: 5 stars 04/03/2014 I loved this recipe, and I invested in a bean pot because I wanted to make these as authentically as I could. I made only a couple of very minor tweaks-- I used fresh Roma tomatoes and for the last hour, I baked the beans with the lid off. The fresh tomatoes worked out great (nothing against canned) and the last hour of baking yielded a thick and rich sauce. I loved the cloves, but I would reduce those by 25%-- the cloves ALMOST dominated the flavor, but just on the edge. Terrific & fool-proof!
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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 martha-cooking-school-legumes-boston-baked-beans-cs2013.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 martha-cooking-school-legumes-boston-baked-beans-cs2013.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
martha-cooking-school-legumes-boston-baked-beans-cs2013.jpg
martha-cooking-school-legumes-boston-baked-beans-cs2013.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: 5 stars 04/03/2014 I loved this recipe, and I invested in a bean pot because I wanted to make these as authentically as I could. I made only a couple of very minor tweaks-- I used fresh Roma tomatoes and for the last hour, I baked the beans with the lid off. The fresh tomatoes worked out great (nothing against canned) and the last hour of baking yielded a thick and rich sauce. I loved the cloves, but I would reduce those by 25%-- the cloves ALMOST dominated the flavor, but just on the edge. Terrific & fool-proof!
Reviews (1)
Add Rating & Review 80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
Add Rating & Review
80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
80 Ratings 5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
5 star values: 21 4 star values: 30 3 star values: 19 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: 5 stars 04/03/2014 I loved this recipe, and I invested in a bean pot because I wanted to make these as authentically as I could. I made only a couple of very minor tweaks-- I used fresh Roma tomatoes and for the last hour, I baked the beans with the lid off. The fresh tomatoes worked out great (nothing against canned) and the last hour of baking yielded a thick and rich sauce. I loved the cloves, but I would reduce those by 25%-- the cloves ALMOST dominated the flavor, but just on the edge. Terrific & fool-proof!Martha Stewart Member
Rating: 5 stars 04/03/2014
I loved this recipe, and I invested in a bean pot because I wanted to make these as authentically as I could. I made only a couple of very minor tweaks– I used fresh Roma tomatoes and for the last hour, I baked the beans with the lid off. The fresh tomatoes worked out great (nothing against canned) and the last hour of baking yielded a thick and rich sauce. I loved the cloves, but I would reduce those by 25%– the cloves ALMOST dominated the flavor, but just on the edge. Terrific & fool-proof!
Rating: 5 stars
All Reviews for Classic Boston Baked Beans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Boston Baked Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
