I will share my family’s secret take on the quintessential New England Baked Beans recipe. This isn’t just any recipe; it’s a time-honored treasure, laden with sweet molasses, rich salt pork, and the kind of love that only comes from a home-cooked meal.
How to make New England Baked Beans
New England Baked Beans are a classic dish rooted in colonial American cooking. They’re known for their hearty, comforting qualities and are traditionally made with navy beans. The dish is typically prepared with a flavorful sauce that often includes ingredients like molasses, brown sugar, salt pork or bacon, and sometimes mustard. The beans are slow-cooked, allowing the flavors to meld together and the sauce to thicken, resulting in a sweet and savory dish.
Ingredients:
Beans:
1 pound of navy beans or pea beans: These small, white beans are traditional for their creamy texture and ability to absorb flavors beautifully.
Sweeteners:
1/3 cup molasses: For that classic, rich sweetness.
1/4 cup brown sugar: Adds a depth of sweetness and a caramel hint.
Pork:
1/2 pound salt pork or thick-cut bacon: This will infuse a subtle smokiness and richness into the beans.
Flavor Enhancers:
1 onion, finely chopped: It’s a base flavor that complements the sweetness.
1 teaspoon dry mustard: Adds a kick that balances the sweetness.
2 teaspoons salt (adjust based on the saltiness of the pork used)
1/2 teaspoon black pepper
4 cups water or enough to cover the beans
Instructions:
1. Preparation of Beans:
Soak the beans overnight in cold water. This will reduce cooking time and help the beans cook more evenly.
Drain and rinse the beans. Then place them in a large saucepan with fresh water to cover by about a few inches. Bring to a boil, reduce heat and simmer for 30 minutes. This is known as parboiling and helps begin the softening process.
2. Prepare the Baking Dish:
Preheat your oven to 300°F (150°C).
Cut the salt pork or bacon into chunks or strips. If using salt pork, score the skin to allow fat to render effectively.
3. Layering:
In a large oven-proof pot or traditional bean pot, layer the beans and pork alternately with the chopped onions, ending with a layer of pork on top.
4. Mix the Molasses Mixture:
In a bowl, whisk together molasses, brown sugar, dry mustard, salt, and black pepper with about 1 cup of hot water until well blended.
Pour this mixture over the beans. Pour additional hot water until the beans are just covered.
5. Baking:
Cover the pot with a lid or aluminum foil and place it in the oven.
Bake for about 3-4 hours, checking occasionally. If the beans seem dry, add more hot water. The goal is for the final hour to cook with the lid off to thicken the sauce and give the top a slight crust.
Tips for Perfect New England Baked Beans:
Bean Selection: Always choose high-quality, dry white beans. The quality of the beans makes a difference in how well they hold up during the long cooking process.
Slow and Low: This dish benefits from low, slow cooking. Rushing this process can compromise flavors and texture.
Water Levels: It is crucial to monitor the water level during cooking. Towards the end of cooking, the beans should be moist but not soupy.
Overnight Rest: If you have time, let the baked beans sit overnight in the refrigerator before reheating and serving. This rest period allows flavors to deepen and meld together even better.
What to serve with
New England Baked Beans are a versatile dish that can either shine as the hearty main course or play a supporting role as a robust side dish. When pairing these velvety beans with other foods, the options cater to both traditional and contemporary tastes.
Main Courses:
1. Grilled or Roasted Meats:
Boston Butt Pork Roast: This cut of pork complements the flavors of the baked beans exceptionally well.
BBQ Ribs or Chicken: The smoky flavor of barbecued meats is a match made in heaven with the sweetness of the baked beans.
Hot Dogs or Sausages: Grilled franks or sausages add saltiness and a nice texture contrast.
2. Seafood:
Cod or Haddock: These white fish varieties, especially when baked or grilled, can pair nicely with the rich beans.
Clam Chowder: As a starter, this New England classic prepares the palate for the savory beans.
3. Vegetarian Options:
Veggie Burgers: Offer a hearty, meatless option that still holds up to the robustness of the beans.
Stuffed Peppers: Bell peppers stuffed with rice, vegetables, and cheese can complement the beans without overpowering flavors.
Side Dishes:
1. Breads:
Boston Brown Bread: It’s traditional and its sweetness complements the molasses in the beans.
Cornbread: Its dense texture and slight sweetness offer a delightful contrast.
Crusty Bread: A simple thick slice of a crusty loaf can be perfect for sopping up the sauce.
2. Salads:
Coleslaw: The crisp, tangy flavors cut through the richness of the beans.
Green Salad: A mixed green salad with a vinaigrette dressing adds freshness and balances the meal.
3. Vegetables:
Steamed Green Beans: Their slight crunch and mild flavor make them a simple but effective counterpoint.
Roasted Root Vegetables: Potatoes, carrots, and turnips roasted with herbs complement the earthiness of the beans.
Breakfast:
Eggs: Beans can be served alongside scrambled or fried eggs for an energy-packed breakfast.
Bacon and Pancakes: For a true lumberjack breakfast, add bacon strips and pancakes to the beans.
Desserts:
Apple Pie or Crisp: Keep with the New England theme and serve a classic apple dessert.
Indian Pudding: This cornmeal and molasses pudding aligns with the flavor profile of the beans.
Beverages:
Beer: A crisp lager or a robust ale can stand up to the flavors of the beans.
Cider: Both hard and sweet cider are refreshing accompaniments.
Iced Tea or Lemonade: For non-alcoholic options, these beverages provide a refreshing break from the richness of the beans.
Ingredients Substitutes
New England Baked Beans traditionally involve navy beans, molasses, salt pork, onions, and a blend of spices. There are times when you might not have all the traditional ingredients on hand or need to cater to dietary restrictions, and that’s when substitutes come into play.
Great Northern Beans: A popular alternative with a similar size, texture, and flavor.
Cannellini Beans: Larger but still delicate and creamy, they hold up well in the slow cooking.
Pinto Beans: Widely available, they can be used, though the flavor and texture will differ slightly.
Molasses:
Maple Syrup: A different but still authentically New England sweetener provides a distinct flavor.
Honey: Offers sweetness but can be a bit stronger, so use a little less than the volume of molasses called for.
Brown Sugar: Adds the necessary sweetness, though lacking in the depth of flavor that molasses imparts.
Salt Pork:
Bacon: It will provide a similar pork flavor but with added smokiness. Keep in mind that bacon is often smokier and saltier than salt pork.
Pancetta: Italian cured meat that’s a good substitute, but it’s typically seasoned with spices that can alter the flavor profile slightly.
Smoked Ham Hock: This can infuse the beans with a deep smoky flavor, though it’s less fatty than salt pork.
Onions:
Shallots: offer a slightly milder, more delicate onion flavor.
Leeks: Cleaned and sliced, they provide a mellower taste.
Spices:
Dry Mustard: If you don’t have this on hand, substitute with prepared mustard; adjust the amount, as it’s typically more potent.
Black Pepper: If you’re out of black pepper or want a different flavor profile, substitute with white pepper.
Cloves: If whole or ground cloves aren’t available, try a pinch of allspice or nutmeg as a suitable substitute.
Cider Vinegar:
White Vinegar: Provides acidity, though it’s sharper in flavor.
Red Wine Vinegar: This can be used but will bring a fruity note to the dish.
Lemon Juice: If you’re looking for an acid to balance sweetness, lemon juice can be a substitute, though it will add a citrusy flavor.
Final Thoughts
There you have it! Serve your New England Baked Beans as a hearty side dish or as the main event on a chilly evening. Paired with a slice of brown bread or cornbread, this dish is sure to comfort and satisfy.
1/3 cup molasses: For that classic, rich sweetness.
1/4 cup brown sugar: Adds a depth of sweetness and a caramel hint.
1/2 pound salt pork or thick-cut bacon
1 onion, finely chopped: It's a base flavor that complements the sweetness.
1 teaspoon dry mustard: Adds a kick that balances the sweetness.
2 teaspoons salt (adjust based on the saltiness of the pork used)
1/2 teaspoon black pepper
4 cups water or enough to cover the beans
Instructions
1. Preparation of Beans:
Soak the beans overnight in cold water. This will reduce cooking time and help the beans cook more evenly.
Drain and rinse the beans. Then place them in a large saucepan with fresh water to cover by about a few inches. Bring to a boil, reduce heat and simmer for 30 minutes. This is known as parboiling and helps begin the softening process.
2. Prepare the Baking Dish:
Preheat your oven to 300°F (150°C).
Cut the salt pork or bacon into chunks or strips. If using salt pork, score the skin to allow fat to render effectively.
3. Layering:
In a large oven-proof pot or traditional bean pot, layer the beans and pork alternately with the chopped onions, ending with a layer of pork on top.
4. Mix the Molasses Mixture:
In a bowl, whisk together molasses, brown sugar, dry mustard, salt, and black pepper with about 1 cup of hot water until well blended.
Pour this mixture over the beans. Pour additional hot water until the beans are just covered.
5. Baking:
Cover the pot with a lid or aluminum foil and place it in the oven.
Bake for about 3-4 hours, checking occasionally. If the beans seem dry, add more hot water. The goal is for the final hour to cook with the lid off to thicken the sauce and give the top a slight crust.
