Sorry if this don't belong here but I count find a better subreddit
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When should I add the molasses to the pot? I've been struggling to get a tender/creamy texture to the beans even after 6+ hours in the oven at 250F. I soak the beans for at least 12 hours in salted water. Everything I've read suggests that it could be because of the molasses. So, I'm thinking that I will add the other ingredients and bake until tender then add the molasses. Anyone else do it this way?
Other thought was that I would precook the beans before adding all of the ingredients.
I’m a new listener and they keep talking about him but I cant seem to find his origin story.
Wow!
Supplemental material: There is apparently a brand called... Mike Mitchell's Boston Baked Beans. A German man has reviewed them on YouTube. And now that I know this exists, I feel like we must get a can to Spoonman somehow.
I really want to pressure can some “Boston” baked beans but, not having canned them before, I am concerned that they might either be mushy or undercooked. The last "Blue Book" recipe (pg 64) says soak for 12-18 hours, boil for 3 min., let stand 10 min. drain, pack and process for 75 min.
The "All American" book (Sandra May): boil for 2 minutes, let stand 1 hour, drain, rinse, add more water, boil again and drain again reserving liquid, make the sauce, boil, add back the beans, bake in oven 3-4 hours, pack and process for 65 min.
“Modern Pressure Canning”: soak for 12 hours, drain, add more water, boil, then simmer for 1.5 - 2 hours until the skins begin to split, drain, reserve liquid, mix with sauce and bake for 3.5 hours, pack and process jars for 80 min.
“Complete Guide to Pressure Canning” (Devereaux): cover beans w/water. boil 5 min, simmer 30 min w/lid on, let stand while preparing sauce, add beans to onions in skillet and heat thru for 5 min, add sauce, boil for 2 min, pack into jars and process for 75 min.
These recipes are vastly different with regard to bean preparation. Have any of you used these recipes? Can you share any insights or recommendations with me? (sorry for the length)
I have a craving for boston baked beans. When I made them last, I used a recipe from an old Boston Globe cookbook my mother sent me. Her mom used to make them. It calls for white beans (navy beans). There were none to be found at my local grocery stores. Can you sub in pinto beans? Or since I have pinto beans, would I be better served looking for a cowboy baked beans recipe?
