A few weeks ago, I made the move from Ohio to Massachusetts. I’d visited Rhode Island many times, and love it up here. I figured I’d try to live up here for a bit. I mean, we only live once, right?
My new kitchen, while bigger than my previous kitchens, is in desperate need of counter space. It’s greatly lacking. And by lacking I mean non-existent. There is a built in hutch/cabinet made to look like a Hoosier cabinet that has some space, but not enough to do any work. Lucky for me, I own a 50s metal cabinet that is perfect counter height. It only offers about 3 feet of counter space, but it’s better than nothing!
Inspired by my new digs, and the freezing temperatures, I decided to make a pot of traditional-style New England Baked Beans. I’ve made a few batches in the past, and I’m still tweaking the recipe, but this batch turned out pretty good. This is a good recipe to make for a crowd as it makes a lot. Lucky for you, I’ve included an idea of what to do when you’re sick of eating baked beans every day.
New England Baked Beans
- 1 lb dried navy beans
- 1/4 lb salt pork, or 1/2 lb bacon, chopped
- 1 medium onion, cut into quarters, root end left on
- 1/4 c brown sugar
- 1/2 c real maple syrup
- 1 clove garlic, minced
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp pepper
- whole cloves
Soak beans overnight.
The next morning, bring beans to a boil, then simmer until tender (parboil), 45-60 minutes. Preheat oven to 250°
Reserve 2 c bean cooking liquid.
Stud onion quarters with whole cloves, 2-3 per quarter.
Fill a bean pot (or deep casserole) with half of the beans. Place 2 quarters of the onion and 1/2 of the pork, or bacon, on beans, then fill with remaining beans. Top with remaining onion and pork, or bacon. Combine remaining ingredients with bean liquid; pour over beans.
Cover and bake 6-8 hours, checking occasionally to make sure it doesn’t dry out. Uncover the last 1/2 hour of cooking.
Baked Bean Chili
Amounts will vary depending on how much beans are left
- left-over New England Baked Beans (I had almost 2 c)
- crushed tomatoes (I used 1 jarred pint)
- diced onion (1 small)
- chopped, roasted chilies, jarred or frozen. (I used about 1/4 c)
- garlic, minced
- chili powder
Sauté onion and garlic in a large sauce pan until soft. Add chilies. Combine the rest of the ingredients in pan, and simmer, about 30 minutes. Serve with shredded sharp Vermont cheddar, crackers and diced onion. Or whatever you like on your chili.
This is a unique, but surprisingly good, take on chili. It makes a thick, hearty meal. Great for chilly New England nights.