Video: Boston Baked Beans -

Video: Boston Baked Beans

Make world-class beans worthy of Beantown.

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In this video, you’ll see how to make delicious Boston baked beans from scratch. Though you need to soak the beans overnight, once you get cooking, the recipe is easy. The key is layering some of the ingredients like bacon and onion as the beans bake. These old-fashioned beans are great with cornbread or biscuits—and are so tasty you’ll never go back to canned. Watch the video, then get the recipe for AJRHODES3’s Boston Baked Beans.

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Jun. 22, 2015 2:43 am
I am quite proud of my Boston heritage. I just made some beans added what I thought was in it, and I got every single ingredient. I have never made beans before so I am so happy and can not wait to taste them.
May 25, 2015 2:05 pm
I always soak my beans overnight, then drain, add seasonings,meat and cover the beans plus 1 1/2 inch of water or broth over the top. It always works...YUM !
Mar. 13, 2014 1:13 pm
Looks good. Can this recipe be made in the slowcooker?
Jan. 20, 2014 6:34 pm
I forgot to add, we add baking soda to the beans as they soak over night. That might help with the gas people were talking about, but not sure?
Jan. 20, 2014 6:19 pm
All the women in my family for generations reserve cooking water without incident. The water has starch which acts as a binder. Any Chef will tell you that when making pasta, you reserve 1-Cup of cooking water and add it to the sauce you are preparing. Same goes for beans.
Jun. 21, 2013 1:06 pm
I thought it interesting some say don't use leftover liquid. My dad has made homemade refried beans for years, and has always used the leftover simmering liquid to help with blending, and has never had any health or taste affect...
May 18, 2013 1:46 pm
Yes, I agree, you must not use the water that the beans were soaked in.
Apr. 11, 2013 7:11 pm
You must NEVER, NEVER, NEVER use the water in which the beans were soaked. NEVER !!!! The acids that blend into the water is what produces gas. You must use clean water.
Mar. 22, 2013 8:50 pm
I notice you are using Penzey Spices (I use that compny myslf). As for the salt issue: 2t would mean 2t of KOSHER rather than granulated, right?
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