New England Baked Beans
New England Baked Beans are simple and complex at the same time, slow baked with molasses, maple syrup, and spices for one of the richest, most versatile bean dishes I've ever made.
Servings: 8
Equipment
- Dutch oven or other large oven ready pot
Ingredients
- 1 lb dried beans (I used pinto, red kidney, and cranberry beans)
- 2 sheets of kombu ( dried seaweed)
- 1 small onion, sliced
- 1/4 cup molasses
- 1/3 cup maple syrup
- 2 tsp salt
- 2 tsp dry mustard (I used Colemans)
- 1 tsp smoked paprika
- 1 tsp ground ginger
- fresh ground black pepper to taste
- 2 Tbsp cider vinegar
Instructions
- Preheat oven to 350F
- Put the beans and the kombu in a large heavy pot. Add enough cold water to cover the beans by at least a couple of inches. Bring up to a boil, then cover, turn off the heat, and put the pot in the oven. Cook the beans for 60-90 minutes, or until they're tender. Test them at the 60 minute mark. I like mine to be tender but not at all soft and mushy.
- Remove from the oven and reduce the heat to 200F. Fish out the kombu and discard. Add the all the rest of the ingredients EXCEPT the vinegar and stir well. Cover and return to the oven for another 6-8 hours. Add the vinegar and taste to adjust any seasonings.
- The sauce will become thicker if you refrigerate the beans overnight, and they'll keep well for up to a week (probably longer) in the fridge.
Notes
*Recipe from Cool Beans
Nutrition
Calories: 272 kcal · Carbohydrates: 54 g · Protein: 12 g · Fat: 1 g · Saturated Fat: 0.2 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 0.3 g · Sodium: 596 mg · Potassium: 1003 mg · Fiber: 9 g · Sugar: 18 g · Vitamin A: 124 IU · Vitamin C: 4 mg · Calcium: 106 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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