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Just add a few pantry staples to our Dry Bean Mix to make authentic tasting New England style baked beans. The secret is the thick, rich and sweetly flavored Bourbon Molasses Barbecue Sauce.
Ingredients: Navy Beans, Tongues of Fire Beans, Maine Yellow Eye Beans, Brown Sugar, Onion, Allspice, Ginger, Mustard Flour, Chili Powder
Directions: Rinse, drain and pick over beans. Place beans in a large bowl of water overnight at room temperature. Drain soaked beans and place beans in a cook pot with 2-3 quarts fresh water. Bring to a boil, reduce heat and simmer covered 1 hour. Preheat oven to 300øF. In a 4-5 quart cast iron casserole or 4 quart pot, saut‚ bacon until slightly crisped. Add contents of seasoning packet to the bacon and all remaining ingredients, stirring well to dissolve brown sugar. Drain beans, saving the cooking water. Stir beans into the sauce, add 1 cup of the bean cooking water.
alternative recipe: Substitute our Bourbon Molasses Barbecue Sauce for molasses, maple syrup and Worcestershire Sauce; reduce ketchup to 1¬ cup. Bacon and water remain the same.
I first had these many years ago at the first Stonewall Kitchen store and LOVED them. Then they stopped selling them for a while and I had to revert back to our old Durgin Park recipe. But these are the best and easiest baked beans I have ever had! Great addition to a traditional Swedish smorgasbord.
Anita, Pembroke, MA