Recipe request: Boston or New England baked beans

[Guest guest]

Help! I thought I had a recipe for these but apparently do not. My

daughter wants New England baked beans. I have made these in the USA

( obviously eliminating the salt pork ) but not here. Please post

any recipes you may have. Thanks!

[Guest guest]

Wed, 17 Jan 2001 09:30:36 -0000

" Mary Beth Abarbanel " <mbinparis

Recipe request: Boston or New England baked beans

 

Help! I thought I had a recipe for these but apparently do not. My

daughter wants New England baked beans. I have made these in the USA

( obviously eliminating the salt pork ) but not here. Please post

any recipes you may have. Thanks!

 

______________________

 

I don't know what New England baked beans are, but these are good (and

easy).

Jo.

 

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<mx2 source= " MasterCook 6.0 " date= " January 19, 2001 " >

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<Nam>

Boston Baked Beans

</Nam></Summ>

<RcpE name= " Boston Baked Beans " author= " Rose Elliot " >

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<![CDATA[

* Exported from MasterCook *

 

Boston Baked Beans

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Accompaniment Baking

Beans & Lentils Breakfast

Main Course Savoury

Spices Tried

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

350 g haricot beans -- (12 oz, navy beans)

1 lg onion

1 tbsp oil

1 tsp dry mustard

2 tsps black treacle

150 ml tomato juice -- (1/4 pint) (you can

2 tbsps tomato puree

2 tsps brown sugar

275 ml unsalted stock -- (1/2 pint)

 

Soak, drain and rinse the beans, then cook them in fresh water until they're

almost tender, and drain them again.

 

Set the oven to 140ºC (275ºF/gas mark 1). Peel and slice the onion. Heat the

oil in a

flameproof casserole and fry the onion for about 5 minutes, then add the

rest of the ingredients and bring the mixture up to the boil. Cover the

casserole and put it into the oven; cook for about 4 hours, stirring

occasionally. These beans are lovely served with hunks of hot wholewheat

bread, or garlic bread.

 

Source:

" The Bean Book "

S(ISBN):

" 0-00-635536-6 "

Copyright:

" © Rose Elliot 1979 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 351 Calories; 5g Fat (11.7% calories

from fat); 20g Protein; 59g Carbohydrate; 22g Dietary Fiber; 0mg

Cholesterol; 184mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1

Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Accompaniment

</CatT>

<CatT>

Baking

</CatT>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Breakfast

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " haricot beans " unit= " g " qty= " 350 " >

<IPrp>

(12 oz, navy beans)

</IPrp>

</IngR>

<IngR name= " onion " unit= " lg " qty= " 1 " ></IngR>

<IngR name= " oil " unit= " tbsp " qty= " 1 " ></IngR>

<IngR name= " dry mustard " unit= " tsp " qty= " 1 " ></IngR>

<IngR name= " black treacle " unit= " tsps " qty= " 2 " ></IngR>

<IngR name= " tomato juice " unit= " ml " qty= " 150 " >

<IPrp>

(1/4 pint) (you can use the liquid from a can of tomatoes)

</IPrp>

</IngR>

<IngR name= " tomato puree " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " brown sugar " unit= " tsps " qty= " 2 " ></IngR>

<IngR name= " unsalted stock " unit= " ml " qty= " 275 " >

<IPrp>

(1/2 pint)

</IPrp>

</IngR>

<DirS>

<DirT>

Soak, drain and rinse the beans, then cook them in fresh water until

they & apos;re almost tender, and drain them again.

</DirT>

<DirT>

Set the oven to 140ºC (275ºF/gas mark 1). Peel and slice the onion. Heat

the oil in a flameproof casserole and fry the onion for about 5 minutes,

then add the rest of the ingredients and bring the mixture up to the boil.

Cover the casserole and put it into the oven; cook for about 4 hours,

stirring occasionally. These beans are lovely served with hunks of hot

wholewheat bread, or garlic bread.

</DirT>

</DirS>

<Srce>

The Bean Book

</Srce>

<AltS label= " ISBN " source= " 0-00-635536-6 " />

<CpyR>

© Rose Elliot 1979

</CpyR>

</RcpE></mx2>