Fine enough recipe and nice that it's become a family tradition but these aren't really Boston-style Beans. I understand, it make just be a matter of style. The flavors here are traditional (although you might find maple syrup rather than brown sugar in a lot of places. Brown sugar is popular too), yet, the cooking method disappoints, for me. I find the texture loses something to the soaking AND boiling AND baking. These might be better described as "boiled" rather than baked. A soak over-night is best, with a longer baking time, a whole onion (not diced) and clove (typically pierced into an onion half that's for flavor). The boiling is useful if an overnight soak isn't possible (a quick soak, often mentioned on bean labels). But, doing both made the beans to mushy for my taste. Long, slow baking, covered then uncovered creates a tender but recognizable bean with a sticky, developed sauce. Another interesting suggestion is the go-withs. Cornbread or biscuits seem like a road to a tasty Southern meal, rather than a Boston or New England experience where you'd pair brown bread with raisins, Parker House rolls, and possibly frankfurters. For an upper North East bean experience, a really creamy cole slaw is likely part of the suppah. I'm sure the cornbread is delicious, I'm probably too sentimental about the tradition. The cornbread suggestion surprised me. Tradition and beans there are serious business in Boston and Maine.
There was a question about whether a s
Was this review helpful?
1 user found this review helpful
Fine enough recipe and nice that it's become a family tradition but these aren't really...