Boston Baked Beans

It is hard for me to go into the supermarkets here and spend so much for a can of pork and beans. First I know they are being produced in the US and then shipped all the way to Ecuador so that I can enjoy a can of Bush’s Baked Beans but the cost is so out of line, it’s beans for goodness sake not caviar. So I decided to make my own.

Today’s recipe is Boston Baked Beans. I did not do much planning ahead and I failed to soak the beans overnight so I am attempting the fast process of boiling the beans for several minutes and allowing them to soak in the hot liquid for one hour, I hope that works. But normally you would pick through your beans, wash them thoroughly, fill a container with water and allow to soak overnight before you would begin.

The recipe I am using is a combination of one by Alton Brown

and Hip Pressure Cooking

Of course, I made modifications to suit me.

San Clemente 1.1.2014 001This is what I started with and then I decided to add the following.

San Clemente 1.1.2014 018Boston Baked Beans

  • 1 pound dried Navy beans
  • 1 pound bacon and lardons combined, cut into small pieces
  • 1 red onion, chopped
  • 1 habanero pepper, chopped
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup panela sugar (both recipes call for molasses which I have never seen for sale here)
  • Vegetable broth to cover the beans (minimum 4 cups)
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon whole grain mustard
  • 1 teaspoon dry mustard
  • 1 tablespoon dry pepper mix like Japones and New Mexico peppers
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt

Cut up the bacon and lardons and add to the pressure pot uncovered set on high heat. Cook until colored and crisp. Add the onions and sauté for just a few minutes to soften, then add your Habanero pepper and tomato sauce. Stir for a few moments to cook the rawness out of the tomato sauce and add the balance of the ingredients including the rinsed and drained presoaked beans. The stock or water should cover the beans by 1 inch.

Lower the heat to a little above medium, secure the lid and place the pressure regulator on its stem. Bring the pressure up and allow to cook for 40 minutes with the pressure regulator rocking slowly, turn off the heat and stop the cooking by putting your pot into a sink with several inches of cold water. You may need to cook a little longer on the stove top a if the bean sauce is not the right consistency. You want a thick sauce.

Well, they are done and delicious, I don’t think I will ever buy a can of beans again especially because it was not difficult or too time consuming. The taste is so much better than what you find in a can. Now if I could learn to can them.

San Clemente 1.1.2014 010