When I make my Navy Beans, I use carrots, celery, and salt pork.
Don’s Boston Baked Beans…Canadian Style.. (for full pot)
2 lbs ( or 2 bags) beans….sometimes called soldier beans..
(white with brown)
(great Northern brand beans from Maine)
1/2 lb of salt pork
3 teaspoons of salt
4 tablespoons of brown sugar
1/2 cup of molasses
1 teaspoon dry mustard
2 cups boiling water
1 large white onion skin,d and cut almost all the way thru from top to bottom
Wash beans in a colander and pick over over( somtimes you can find small stones in the bag) hard on teeth..lol
Soak beans in double boiler or very large pot, covered to 2 or 3 inches over in cold water overnite ( at least
12 hrs. )keep beans covered in water, as the beans will absorb all the water, and the uncoverd beans will dry
Drain, again cover with water and simmer over low heat just till the skins start to break(be carfull here)
Drain again and save the hot water for the boiling water above)
Place onion in bottom center of bean pot
Turn beans into Bean Crock
Score salt pork across both ways Making little squares
3/4 of the way thru (mportant just 3/4 of way thru)
Press pork into top of beans leaving approx 3/4 of an inch above the beans
Mix salt,brown sugar,molasses,mustard and boiling water together and pour over beans
Cover and bake in slow oven (275 deg.f) about 8 hours
Add water as needed during the cooking prosess ( i usually mix a lighter version of the brown sugar and
molasses for adding… no salt or no mustard) you want to be able to see the moisture on the top as the beans
The last 1/2 hour of cooking you can take the cover off the bean crock and the beans will get darker,carfull
not to dry them out though…..
Ps ..you can sustitute Bacon for salt pork, if you do take 1 lb of bacon and cut it up in 1/2 inch pieces and add when it says to put in the salt por, i generaly put bacon as well as the salt pork ..like Emeril says fat rules …lol..
(this is taken from my email, so excuse the way it looks)
I add some kind of smoked pork. I keep the trimmings from ham slices in the freezer. Wrapped in cheese cloth they are easily removed. The acid/salt thing is correct. You can add salt at the beginning but don’t add an acid until the beans are almost done.
When I make Bisquick dumplings I like to add finely-diced green onions, flat-leaf parsley, roasted red pepper,and some garlic powder to the dumpling mix. They’re prettier that way.[:D]
I may be wrong but I assume that the best way to prepare beans is the Boston Baked way. Great Northerns are excellent for this recipe. This doesn’t detract from the Texas/Southwestern and Italian ways mentioned. But I like my beans thick, rich and sweet with a hint of bacon.
For me, it goes something like this. You have already completed the first step by soaking them. Saute some bacon and onions, maybe some chopped garlic too. Add beans and water. Any time you want to, and at the beginning is fine, add ketchup, brown sugar or molasses and yellow mustard. Boil for a while till soft. Add some salt and pepper when they become tender. Its pretty simple….
Why, shucks, Mr. Hoffman, you are absolutely correct! I will flog myself for failing to check Andrea’s profile (resident of Versailles, Kentucky) before responding in my condescending tone.
I’m going to my room.
Cook the great northerns with a lot of juice and then drop in to the boiling juice Bisquick dumplings (just milk and Bisquick wisked together). Cover and let boil until dumplings puff up. Salt and pepper them. Delicious.
I add pancetta or prosciuto ends or trimmings, garlic fresh basil and olive oil. Then before serving add romano cheese. Chopped sun dried tomatos might be nice also for a little color and extra flavor. I heard a couple of times recently that the salt issue was a myth, it kinda makes sence with everybody adding ham, bacon or salt pork with no problems. Glad you brought this subject up I’m going to make some for dinner also, thanks. Chow jim
Unless they moved it a piece, the last time I looked Versailles, Kentucky was still in the South.
Oh, lawdy, that s a GREAT question.
If you lived in the South, there would be one VERY POPULAR answer: smoked hog jowl (we Southern natives call it hog joles. )
Shoot, I mean . . . PSHAW! . . . Great Northern beans just ain t BEANS without a bit of joles.
I loved the comment about Beano . . . LOL . . . I probably should add that to my white beans as well, but I d just as soon re-position the bed sheets now and then. [:I]
ENJOY those Great SOUTHERN Beans!
Thank you for reposting the bean/salt information, I never knew that! Never noticed anyone cook pintos with tomatoes in my part of Texas, thank goodness. Just beans, pig, s&p.
Cassoulet is wunnnnnnerful, but my favorite use for white beans is Senate Bean Soup (my version with ham bone or hocks, carrots, and celery, with equal parts salt, nutmeg, dried oregano and dried basil to taste).
Acid has a simlar effect as salt (particularly for black beans) in that it changes the pectins in the cells and keeps them from softening. A little bit, like a chopped tomato in the cooking liquid, can be useful in keeping the beans from getting mushy, but too much and they crunch.
NB: Its wildly out of season, but the best use for white beans is cassoulet. Check back in January.
Here are two versions of Bushie’s Beans. The first is from Bushie and the second is lleechef’s version of Bushie’s Beans. Bushie uses pinto beans, but I’m sure Great Northern beans will work,too;
I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we’ve recently had a ham), then salt to taste after they’ve cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don’t want them "sludgey", but I don’t want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn’t hurt) along the way to keep them from getting gloppy.
Down here in Tejas, almost everyone I know makes pintos with tomatoes (or Rotel), onions, and various chili seasonings. I guess that’s traditional around these parts, but I much prefer them cooked "my way".
The only concession I’ll make it that sometimes I’ll chop up some fresh (not pickled) jalapenos and cook those in there.
Lisa’s Versiion of Bushie’s Beans
Bushie uses a ham bone but I don’t always have one so sometimes I start with diced bacon that I render in a large pot. Soak the pinto beans (2Cups) overnight and rinse. After the bacon is crispy I add a chopped onion and brown lightly. Add the beans, a can of chopped tomatoes, a chopped jalapeno. Add enough water just to cover. NO SALT! WOAH! I learned that in France……salt inhibits the cooking of beans for some crazy reason, but it’s true. Stir those beans/bacon/tomatoes around and just let them cook. Don’t want them to be "smooshy" nor do you want them to be "crunchy". Add salt towards the end. It’s the perfect, simple, delicious way to cook pinto beans.
I add vegetarian chili to my beans.
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