boston baked beans

Quoted message said:

could someone give me a recipe on how to make the original boston
baked beans.i once had a recipe but have lost it over the years ,my
husband loves them.i remeber molasses and that is it.thanks

http://www.boston-online.com/beans.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8668,00.html

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Oh pshaw, on Sun 14 Oct 2007 05:06:36p, meant to say...

Quoted message said:

could someone give me a recipe on how to make the original boston
baked beans.i once had a recipe but have lost it over the years ,my
husband loves them.i remeber molasses and that is it.thanks

This recipe is probably about as "authentic" as you'll get, although there
are probabaly hundreds of variations that people use.

This recipe is from the Durgin-Park Restaurant in Boston

Boston Baked Beans in Bean Pot

Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

*Use California pea beans, York State beans or small white beans.

Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a
boil and add the beans. Boil for 10 minutes. Drain beans in a colander
and run cold water through them. Set aside.

Dice the salt pork (available in the bacon section of the grocery store)
into 1-inch squares. Put half of the salt pork on the bottom of the bean
pot, along with the onion. Put beans in the pot. Put the remaining salt
pork on top of the beans.

Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot
water and pour over the beans. Cover pot with lid and place the pot into
the preheated oven. Bake for 6 hours. Check pot periodically to check
the amount of liquid. Add water to the beans slowly as needed to keep
them moist; do not flood them. Remove the pot from the oven and serve.
Makes about 7 cups.

NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the
American Revolution, is famous for its Boston baked beans, baked Indian
pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared
this recipe at the restaurant for the past 37 years.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Sun 14 Oct 2007 05:06:36p, meant to say...

Quoted message said:

could someone give me a recipe on how to make the original boston
baked beans.i once had a recipe but have lost it over the years ,my
husband loves them.i remeber molasses and that is it.thanks

This recipe is probably about as "authentic" as you'll get, although there
are probabaly hundreds of variations that people use.

This recipe is from the Durgin-Park Restaurant in Boston

Boston Baked Beans in Bean Pot

Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

*Use California pea beans, York State beans or small white beans.

Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a
boil and add the beans. Boil for 10 minutes. Drain beans in a colander
and run cold water through them. Set aside.

What's with the baking soda? Tenderize the beans?

JoeSpareBedroom said:

What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

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<sf> wrote in message news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe hummus
all day long with no explosive effect. But, a couple of weeks ago, I made
some from scratch and everyone who ate it said they were afraid to turn on
light switches in the house the next day. Me included. I started with dried
garbanzos, and cooked them for quite a bit longer than the bag recommended,
because they simply didn't want to get tender.

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<sf> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe
hummus all day long with no explosive effect. But, a couple of weeks
ago, I made some from scratch and everyone who ate it said they were
afraid to turn on light switches in the house the next day. Me
included. I started with dried garbanzos, and cooked them for quite a
bit longer than the bag recommended, because they simply didn't want
to get tender.

Apparently soaking them overnight helps to both dissolve the gas-causing
components (which are water-soluble) and reduce the subsequent cooking
time. Can't remember where I read that, however, so I could be mistaken.

K

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<sf> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
<[email hidden]> wrote:

>
>What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe
hummus all day long with no explosive effect. But, a couple of weeks
ago, I made some from scratch and everyone who ate it said they were
afraid to turn on light switches in the house the next day. Me
included. I started with dried garbanzos, and cooked them for quite a
bit longer than the bag recommended, because they simply didn't want
to get tender.

Apparently soaking them overnight helps to both dissolve the gas-causing
components (which are water-soluble) and reduce the subsequent cooking
time. Can't remember where I read that, however, so I could be mistaken.

K

Couldn't hurt to try the theory, even though experimentation is alien to
some backward types.

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<sf> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
<[email hidden]> wrote:

>
>What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe
hummus all day long with no explosive effect. But, a couple of weeks
ago, I made some from scratch and everyone who ate it said they were
afraid to turn on light switches in the house the next day. Me
included. I started with dried garbanzos, and cooked them for quite a
bit longer than the bag recommended, because they simply didn't want
to get tender.

Apparently soaking them overnight helps to both dissolve the gas-causing
components (which are water-soluble) and reduce the subsequent cooking
time. Can't remember where I read that, however, so I could be mistaken.

And then there's epazote. A teaspoon or so in the cooking water is said to
do the trick.

Felice

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<sf> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
<[email hidden]> wrote:

>
>What's with the baking soda? Tenderize the beans?

It's supposed to cut down on bean induced methane production, but I
think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe
hummus all day long with no explosive effect. But, a couple of weeks
ago, I made some from scratch and everyone who ate it said they were
afraid to turn on light switches in the house the next day. Me
included. I started with dried garbanzos, and cooked them for quite a
bit longer than the bag recommended, because they simply didn't want
to get tender.

Apparently soaking them overnight helps to both dissolve the gas-causing
components (which are water-soluble) and reduce the subsequent cooking
time. Can't remember where I read that, however, so I could be mistaken.

And then there's epazote. A teaspoon or so in the cooking water is said to
do the trick.

Felice

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<sf> wrote in message
news:[email hidden]...
> On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
> <[email hidden]> wrote:
>
>>
>>What's with the baking soda? Tenderize the beans?
>
> It's supposed to cut down on bean induced methane production, but I
> think throwing out the "first boil" water works just as well.

I may try both next time I make hummus. I can eat brands like Tribe
hummus all day long with no explosive effect. But, a couple of weeks
ago, I made some from scratch and everyone who ate it said they were
afraid to turn on light switches in the house the next day. Me
included. I started with dried garbanzos, and cooked them for quite a
bit longer than the bag recommended, because they simply didn't want
to get tender.

Apparently soaking them overnight helps to both dissolve the gas-causing
components (which are water-soluble) and reduce the subsequent cooking
time. Can't remember where I read that, however, so I could be mistaken.

And then there's epazote. A teaspoon or so in the cooking water is said to
do the trick.

Felice

Besides, epazote tastes sooo good. Just added a pinch (dried) to some pinto
beans this a.m.
Dee Dee

Oh pshaw, on Tue 16 Oct 2007 12:13:48p, Dee Dee meant to say...

Quoted message said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Amarantha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in
news:[email hidden]:

> <sf> wrote in message
> news:[email hidden]...
>> On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
>> <[email hidden]> wrote:
>>
>>>
>>>What's with the baking soda? Tenderize the beans?
>>
>> It's supposed to cut down on bean induced methane production, but I
>> think throwing out the "first boil" water works just as well.
>
>
> I may try both next time I make hummus. I can eat brands like Tribe
> hummus all day long with no explosive effect. But, a couple of weeks
> ago, I made some from scratch and everyone who ate it said they were
> afraid to turn on light switches in the house the next day. Me
> included. I started with dried garbanzos, and cooked them for quite a
> bit longer than the bag recommended, because they simply didn't want
> to get tender.

Apparently soaking them overnight helps to both dissolve the
gas-causing components (which are water-soluble) and reduce the
subsequent cooking time. Can't remember where I read that, however,
so I could be mistaken.

And then there's epazote. A teaspoon or so in the cooking water is said
to do the trick.

Felice

Besides, epazote tastes sooo good. Just added a pinch (dried) to some
pinto beans this a.m.
Dee Dee

I don't have any...never tried it. What does it taste like?

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Re: epazote

Wayne said: I don't have any...never tried it. What does it taste like?

Wikipedia sez:

Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it
has a resinous, medicinal pungency, similar to the liquorice taste of anise,
fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but
difficult to describe. It has been compared to citrus, petroleum, savory,
mint and putty.
Although it is traditionally used with black beans for flavor and its
antiflatulent properties, it is also sometimes used to flavor other
traditional Mexican dishes as well ...

Penzey's sez:

Epazote is traditional for Mexican cooking, adding a sweet, mild flavor of
its own to each dish. Historically, it has been used to reduce the
intestinal gas that occurs with a diet rich in beans. Many recipes call for
epazote, and many people swear by it. Add 1 TB. to a 2-qt. pot of chili or
bean soup, or simmer with beans before adding to soup or chili. Chopped,
from Mexico.

Felice sez:

Try it. You'll like it.

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message >>>

And then there's epazote. A teaspoon or so in the cooking water is said

Quoted message said:

Quoted message said:

Quoted message said:

to do the trick.

Felice

Quoted message said:

Quoted message said:

Besides, epazote tastes sooo good. Just added a pinch (dried) to some
pinto beans this a.m.
Dee Dee

I don't have any...never tried it. What does it taste like?

--
Wayne Boatwright

I really can't explain it, but here is a Corn and Black Bean Salad that I
know a lot of people make. I'm copying it here just to show the amount of
dried epazote that one might use. I read that some compare it with oregano,
but since I'm not that fond of oregano (but I like marjoram), so I can't say
that epazote is like oregano. I really don't know what to compare it to in
taste. If you are adventurous and shop at walk-in Penzy's occasionally,
they carry it. I got some previously in a Mexican store, but it was stale.

http://www.apinchof.com/epazote1089.htm

Corn and Black Bean Salad with Tortilla Strip Croutons
For maximum flavor, make this salad the day before. Store in the
refrigerator and bring to room temperature before serving. This salad also
works as a salsa.
2 cups frozen corn kernels, cooked according to package directions and
drained

1 can (15 ounces) black beans, rinsed and drained

1 can (4.5 ounces) diced green chiles

1 large clove garlic, minced

1 medium tomato, cored and diced

1 teaspoon ground coriander

3 Tablespoons olive oil

1 Tablespoon plus 2 teaspoons red wine vinegar

1 1/2 teaspoons finely chopped dried epazote

1/2 teaspoon Kosher salt

1/8 teaspoon ground black pepper

Tortilla strip croutons, recipe follows

Place the corn, black beans, green chiles, garlic and tomato into a large
salad bowl. Sprinkle with the coriander and toss well.

Whisk together the oil, vinegar, epazote, salt and pepper; pour over the
corn and bean mixture. Toss well. If time allows, cover and place in
refrigerator overnight. Bring to room temperature before serving.

To serve, mound on a salad plate and scatter the tortilla croutons over the
top.

Yield: six 1/2 cup servings

Oh pshaw, on Tue 16 Oct 2007 06:27:06p, Felice Friese meant to say...

Quoted message said:

Re: epazote

Wayne said: I don't have any...never tried it. What does it taste like?

Wikipedia sez:

Epazote is used as a leaf vegetable and herb for its pungent flavor.
Raw, it has a resinous, medicinal pungency, similar to the liquorice
taste of anise, fennel, or even tarragon, but stronger. Epazote's
fragrance is strong, but difficult to describe. It has been compared to
citrus, petroleum, savory, mint and putty.
Although it is traditionally used with black beans for flavor and its
antiflatulent properties, it is also sometimes used to flavor other
traditional Mexican dishes as well ...

Penzey's sez:

Epazote is traditional for Mexican cooking, adding a sweet, mild flavor
of its own to each dish. Historically, it has been used to reduce the
intestinal gas that occurs with a diet rich in beans. Many recipes call
for epazote, and many people swear by it. Add 1 TB. to a 2-qt. pot of
chili or bean soup, or simmer with beans before adding to soup or chili.
Chopped, from Mexico.

Felice sez:

Try it. You'll like it.

Thanks, Felice! I guess I could/should have looked that up myself. :-) I
appreciate your taking the time. After reading your post, I will
definitely get some and try it. Sounds good.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Oh pshaw, on Tue 16 Oct 2007 06:31:01p, Dee Dee meant to say...

Quoted message said:

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message >>>

And then there's epazote. A teaspoon or so in the cooking water is said

Quoted message said:

Quoted message said:

> to do the trick.
>
> Felice

Quoted message said:

Quoted message said:

Besides, epazote tastes sooo good. Just added a pinch (dried) to some
pinto beans this a.m.
Dee Dee

I don't have any...never tried it. What does it taste like?

--
Wayne Boatwright

I really can't explain it, but here is a Corn and Black Bean Salad that
I know a lot of people make. I'm copying it here just to show the amount
of dried epazote that one might use. I read that some compare it with
oregano, but since I'm not that fond of oregano (but I like marjoram),
so I can't say that epazote is like oregano. I really don't know what
to compare it to in taste. If you are adventurous and shop at walk-in
Penzy's occasionally, they carry it. I got some previously in a Mexican
store, but it was stale.

http://www.apinchof.com/epazote1089.htm

Corn and Black Bean Salad with Tortilla Strip Croutons
For maximum flavor, make this salad the day before. Store in the
refrigerator and bring to room temperature before serving. This salad
also works as a salsa.
2 cups frozen corn kernels, cooked according to package directions and
drained

1 can (15 ounces) black beans, rinsed and drained

1 can (4.5 ounces) diced green chiles

1 large clove garlic, minced

1 medium tomato, cored and diced

1 teaspoon ground coriander

3 Tablespoons olive oil

1 Tablespoon plus 2 teaspoons red wine vinegar

1 1/2 teaspoons finely chopped dried epazote

1/2 teaspoon Kosher salt

1/8 teaspoon ground black pepper

Tortilla strip croutons, recipe follows

Place the corn, black beans, green chiles, garlic and tomato into a
large salad bowl. Sprinkle with the coriander and toss well.

Whisk together the oil, vinegar, epazote, salt and pepper; pour over the
corn and bean mixture. Toss well. If time allows, cover and place in
refrigerator overnight. Bring to room temperature before serving.

To serve, mound on a salad plate and scatter the tortilla croutons over
the top.

Yield: six 1/2 cup servings

The recipe sounds good, and Felice posted two descriptions of its taste. I
have to get some and try it! Thanks, Dee.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Tue 16 Oct 2007 06:27:06p, Felice Friese meant to say...

Quoted message said:

Re: epazote

Wayne said: I don't have any...never tried it. What does it taste like?

Wikipedia sez:

Epazote is used as a leaf vegetable and herb for its pungent flavor.
Raw, it has a resinous, medicinal pungency, similar to the liquorice
taste of anise, fennel, or even tarragon, but stronger. Epazote's
fragrance is strong, but difficult to describe. It has been compared to
citrus, petroleum, savory, mint and putty.
Although it is traditionally used with black beans for flavor and its
antiflatulent properties, it is also sometimes used to flavor other
traditional Mexican dishes as well ...

Penzey's sez:

Epazote is traditional for Mexican cooking, adding a sweet, mild flavor
of its own to each dish. Historically, it has been used to reduce the
intestinal gas that occurs with a diet rich in beans. Many recipes call
for epazote, and many people swear by it. Add 1 TB. to a 2-qt. pot of
chili or bean soup, or simmer with beans before adding to soup or chili.
Chopped, from Mexico.

Felice sez:

Try it. You'll like it.

Thanks, Felice! I guess I could/should have looked that up myself. :-) I
appreciate your taking the time. After reading your post, I will
definitely get some and try it. Sounds good.
--
Wayne Boatwright

'sallright, Wayne. I'm having a boring evening waiting for "Damages", and
finding this for you and windmill cookie molds for Sheldon gave me something
to do. Call me Mommy's little helper.

Felice