This is a bean pot


I just use a covered casserole dish for the baking part.

Bostonian here. Baked beans are really intimidating. Even my mom started with ready-made plain beans. Added all the same ingredients as above. Brown the onions and bacon and bake it all together for about an hour. She had a special covered bean pot.

I start with canned (not plain) and just add a few proprietary touches

Anonymous wrote:Ask the assigner to give you a different dish.

Usually people get to choose for parties or functions, even from a predetermined list, but if they assigned it out, surely they will be ok with you changing to something you eat / have cooked before.

can't we all just get along

Anonymous wrote:So I’ve been assigned baked beans, which I’ve never made or eaten in my adult life. As a kid, I h a t e d them, straight from a can with added sliced hot dogs for dinner weekly. So I’m looking for a good recipe or tips. Thanks

Don't do that.

Homemade is better, or high quality canned ones. Don't overcook the beans, you want them sliiiightly firm when you stop cooking, so they finish off still firm enough to not become mush.

Ask the assigner to give you a different dish.

Usually people get to choose for parties or functions, even from a predetermined list, but if they assigned it out, surely they will be ok with you changing to something you eat / have cooked before.

They are amazing. Not even the same food as the canned stuff -- totally different. I'm making them this weekend.

Here's what I do:

2lbs great northern beans (dry)
1/2 pound salt pork or thick cut smoked bacon
1 small onion, minced
2TB dry mustard OR 2TB dijon mustard
1/4 cup molasses
1/4 cup packed dark brown sugar
tsp ground black pepper
salt

Soak a package of dry great northern beans in water overnight, or for at least 6 hours.

Drain, put in heavy pot with lid that can go into oven (I use a dutch oven), cover with water at least two inches above beans, season with salt, and bring to a boil then lower heat to low and simmer until beans are tender. Anywhere from 30 to 45 mins. Drain and take beans from pot.

In same dutch oven, cook bacon or salt pork until it browns slightly, then add minced onion, beans, molasses, brown sugar, mustard, and pepper and mix with spoon. Pour hot water on top, to cover beans, and then cover pot with lid and bake at 250 for half the day or so -- 4 to 5 hours. You have to watch them because you will most likely need to add more water; given how much work these are and how good they are you don't want them getting ruined by burning them because you forgot to add water.

After 4 or 5 hours, take them from oven, and add salt to taste. Put back into oven without lid until sauce is thick and the beans are browned on top -- this is usually at least half an hour for me.

Trust me, they are worth it. They aren't like the canned stuff at all.

So I’ve been assigned baked beans, which I’ve never made or eaten in my adult life. As a kid, I h a t e d them, straight from a can with added sliced hot dogs for dinner weekly. So I’m looking for a good recipe or tips. Thanks