Grammie Bea's Boston Baked Beans

"We used to have these beans every Saturday night with hot dogs and brown bread... Everyone LOVED my Gram's Baked Beans, as she was a TOP NOTCH cook, and everything she made was ALWAYS delicious.... If you make these once you will make them again and again, I know! BEST BEANS I have ever had! :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::]RE: RE: Chef Micheal's comment on his review :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: LINDA SAYS: Follow the "slow baking method" my grandmother used for years and never had a problem with. It's foolproof and the beans are NEVER hard!"
 
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photo by Lindas Recipes photo by Lindas Recipes
photo by Lindas Recipes
photo by threeovens photo by threeovens
photo by threeovens photo by threeovens
Ready In:
8hrs 20mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Clean beans of pebbles and rocks.
  • Put cleaned beans in pot. Set aside.
  • Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
  • Add enough water to cover beans.
  • Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
  • You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
  • Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
  • When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
  • Note: If beans look like they are drying out, just add water as you are cooking.

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Reviews

  1. Yes, this is a very good recipe! In fact, except for the directions it is exactly how my family has been enjoying baked beans for generations. I have been baking beans professionally for over 35 years! More often than not, following directions such as found in Linda's recipe will not be problematic. Case-in-point, I had a big catered event last week and tried to make Boston Baked Beans like my Gram used to make. Well, it was a disaster. Turns out that here in Bethel Alaska we have very hard water with a high calcium content. which resulted in even harder beans. You need to be careful when using dry beans! Check out this article and find out how to avoid getting tough beans: http://www.kitchensavvy.com/journal/2005/02/tough_beans.html Good eating... Michael Callahan Executive Chef YKDRH. Bethel, Alaska http://ChefCallahan.com
     
  2. I have made these bean from a recipe book called "Cooking Down East." To take the "toot" out of these beans, I soaked them overnight then parboiled them until the skins wrinkled. When they were at that boiling point I dumped some baking soda in. You will find them froth and bubble which removes the gas. I then rinsed them and proceeded with this delicious recipe. I cook mine in a crock pot on low 6-7 hours, keeps the house cook and saves on energy.
     
  3. very good, I used thick sliced bacon in place of the salt pork and also added in 2 heaping teaspoonfuls of crushed chili flakes, I also added in 2 heaping tablespoonfuls of fresh garlic and a green bell pepper, thanks for sharing Linda!
     
  4. Great flavor but took a long time in this high altitude. I did a quick soap but boiled for 5 min. then set for 4 hours. Drained and fresh water and ingredients, cooked for 8 hours and the next day cooked 4 more and the day of serving 2 more hours to thicken up like I wanted.
     
  5. Totally, completely worth the time. I don't eat pork, so I added about a tsp of liquid smoke at the beginning. Will definitely make again!
     
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Tweaks

  1. So good. I did use a ham hock in place of the salt pork and it worked wonderfully. I let these cook for 9 hours and they had delicious flavor. What an old fashion dish that is so good. I loved these and plan on using them alot more, as I always have dried beans in the house. Thank you for sharing this family recipe.
     

RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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