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Boston Baked Beans recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/04/02 : Boston Baked Beans
"Boston Baked Beans"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1 pound dried pea beans or navy beans
1 celery rib, halved
1 bay leaf
3 sprigs parsley
1 sprig fresh thyme or one half teaspoon dried thyme
1/2 pound salt pork
2/3 cup molasses
1/4 cup brown sugar
2 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 medium size onion, coarsely chopped
1 cup sherry
Soak the beans in cold water overnight covered. Drain the beans; then cover with fresh water. Tie the bay leaf, celery, parsley and thyme in a bundle. Add to the pan. Bring to a boil, simmer slowly about 30 to 60 minutes. Drain beans, reserving two quarts of the cooking liquid. Slice the salt pork into one-quarter inch slices. Arrange the beans and half the sliced pork in alternate layers in a two quart bean pot or casserole. Score the remaining pork and place in the center of the top layer of beans. Preheat the oven to 300 degrees. Combine the molasses, brown sugar, mustard, salt, pepper, onion, and reserved cooking liquid. Pour over the beans. Bake, covered, six to eight hours. One hour before beans are done, pour the sherry over them. Replace the cover and bake one hour longer. Serves 6 - 8.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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