Salt pork and nix the tomato and peppers and you have Saturday night supper of your Boston baked beans. Just add red hotdogs or codfish cakes and coleslaw. However, after a lifetime of that tradition I’m not averse to having a go at this recipe… doesn’t sound ‘half bad’ (maybe even pretty good).
I love how the fond kept lifting from the pan throughout the cooking process. The thick cut bacon was my favorite ingredient and made the perfect crispy garnish. Nothing better than homemade!
Ty, for sharing this recipe, I made it today, it was delicious, I got a lot of compliments for it. I did bake it for 6 hrs for the beans to cook, next home I will semi cook the bean.
I just came back to say that I made this for thanksgiving and it was a hit!! Even when made by me (an inexperienced but eager to learn college student)! thank you chef!
This bean recipe rocks, I added 8 Oz. of Guinness stout to the pot! My local German deli makes huge smoked pork knuckles which also went in the pot! Thanks for sharing Chef Billy!!
Just so you know, beans can be really weird so it may take quite a bit longer than they did for me, from what I’ve heard from others. Just keep an eye on them and keep them hydrated as they cook down.
Honest feedback, After doing this, soaking the beans for two days, cooking for 3 1/2 hours is nowhere near enough, I’d suggest it’s going to need around 6 hours to make the beans tender…Sauce tastes amazing though.
Same, I made it once (soaked kidney beans) and it took about 6.5 hours. I’m making it again tomorrow, cuz it was delish, and I’m gonna anticipate that length of time.
Well, my beans are just about ready for the oven. The smells in my kitchen are so good. I have no question that they will be good, well unless I burn them. Hope not, too much prep went into this pot. Have a happy day.
This is probably way better than Bush's Baked Beans. Wait a minute, aren't you not suppose to use acidic ingredients when you're cooking dried pulses at the beginning of the cooking process as these will react with the skin of the pulse and will prevent the pulses from tenderising.
I always soak the dry beans for 12 to 16 hours. I've NEVER put bell pepper in my beans. Precooked bacon is a good idea but being a New Englander myself, we always used chunks of real old style salt pork. I do use tomato paste, but have never used the puree. In a pinch I've even put in ketchup! Enjoy your dinner.
I tried this and it came out super tasty! one questions to reduce a bit of the liquid, should I uncover the cast iron pot the last 30-45 minutes of the baking process? Like I said it tasted great but a little to much liquid for my taste. Thanks for sharing all these great recipes!
Serve them up in the same casserole dish (just take out the beans and wash the pot up first to clean it out for the beauty shot, then add the beans back to the casserole dish). 😂
Liked the receipt but the cooking times are out to lunch I soaked the beans over night and followed everything but had to cook the beans at least another 5 hours 31/2 isn’t even close. We didn’t even get our beans with our Brisket was very disappointed.
Chief, I’ve watched a couple of your episodes and recipes that call for packed brown sugar. But when you add the brown sugar it looks more like raw sugar with none of brown cane sugar moisture and packaging ability. What do you use and is there a flavor difference? Thank you.
I am definitely going to try this recipe but I am a strong believer and bacon ends in pieces I'm gonna try that looks good and I'll have a couple of adult beverages with that and a Brought worse😅
Beans can be goofy like I state in the written recipe. It may take awhile longer. You may need to pull out or oven and cook on stove top on low to medium heat until done while adding in stock as needed. All this to say if you are in a crunch and need it asap.
Great receipt but the times are way out I followed it and you could double the time was very disappointed as I had the brisket all timed and then these took at least another 3 hours
I just made these today. They have been cooking for 3.5 hours and I went to check on them and they are still hard. I don't get it. Bad beans? I read that this is usually caused by purchasing "old beans". They soaked for 12 hours overnight. How do I salvage this delicious smelling dish? Help!!
So you didn't have any issues with the beans not being tender enough with the use of tomato sauce and paste? The acids in tomatoes usually prevent them from being too tender, but maybe it's ok with this type of bean?
I find four steps best: soaking, simmering, baking in the oven with the ingredients and last the lid off reduction works consistently. Tender beans with whatever flavors you have on hand to make it work. Tomato paste helps the sauce a lot too, freeze them in an ice cube tray and put them in a zip lock bag for later. I do the same with chipotle in adobo too for a nice smoky flavor in baked beans.
I heard to put the beans in the fridge. It’s said they can sour? I have done it both ways. Kinda lost on this one. Some TH-camrs claim they can give you the equivalent of food poisoning? Clueless here. I put them in the fridge to soak. Who knows?
Super disappointed. I cooked these for the described time and the beans were hard. Upped the temperature twice, once to 350 and next to 400, and cooked an additional two hours and still don’t have soft beans. I should have boiled the beans while I caramelized the onions. Plenty of time in the process to do so. The flavor is great but the beans are not cooked.
This recipe is a disaster. I’m at the fifth hour of cooking these and the beans are still hard as a rock. Followed directions explicitly, but the sauce was beginning to burn and the beans were still practically raw. This one is disappointing…
I enjoy most of your recipes, but why do you find it necessary to use metric measure for ingredients ? Are you in Kanada or Yerupp ? C’mon, we use Imperial measurement in America...
LOL no YOU only use the imperial measurement there are plenty of people here in the US that use both 😂 You do realize metric is more accurate and more commonly used in the cooking/baking world right?Also buddy America isn't the only country in the world pull your head out of your ass
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I used to live in Maine and used salt pork. I no longer eat meat and baked beans are delicious even without meat.
Salt pork and nix the tomato and peppers and you have Saturday night supper of your Boston baked beans. Just add red hotdogs or codfish cakes and coleslaw. However, after a lifetime of that tradition I’m not averse to having a go at this recipe… doesn’t sound ‘half bad’ (maybe even pretty good).
Glad you idiots quit eating meat, leaves more for me
Pro-tip: salt the water when you soak the beans. It softens up the skin of the beans and adds a ton of flavor to the end product.
This turned out terrific. Thank you!
I love how the fond kept lifting from the pan throughout the cooking process. The thick cut bacon was my favorite ingredient and made the perfect crispy garnish. Nothing better than homemade!
Just to make sure anyone watching this make sure you boil your beans before you add any mixtures as the beans will still be hard after cooking
Ty, for sharing this recipe, I made it today, it was delicious, I got a lot of compliments for it. I did bake it for 6 hrs for the beans to cook, next home I will semi cook the bean.
I just came back to say that I made this for thanksgiving and it was a hit!! Even when made by me (an inexperienced but eager to learn college student)! thank you chef!
I made these for the first time for the last get together in our family. Hands town the best beans on earth. Takes time but they love them.
This bean recipe rocks, I added 8 Oz. of Guinness stout to the pot! My local German deli makes huge smoked pork knuckles which also went in the pot! Thanks for sharing Chef Billy!!
I’ve been struggling with an old recipe. I know this new one will be terrific. Thanks as always!
Just so you know, beans can be really weird so it may take quite a bit longer than they did for me, from what I’ve heard from others. Just keep an eye on them and keep them hydrated as they cook down.
I also use the ham water from the easter ham also cut up leftover ham!!
Those beans look amazing. Got to try this recipe.
Second time cooking in three days. The beans have the consistency of pebbles. I have kept plenty of moisture in the pot.
Try soaking the beans overnight in well salted water rather than plain water.
So awesome they actually followed the instructions this time thank you for making my day
I am definitely going to make these beans. Nice tip on the onions
Honest feedback, After doing this, soaking the beans for two days, cooking for 3 1/2 hours is nowhere near enough, I’d suggest it’s going to need around 6 hours to make the beans tender…Sauce tastes amazing though.
Same, I made it once (soaked kidney beans) and it took about 6.5 hours. I’m making it again tomorrow, cuz it was delish, and I’m gonna anticipate that length of time.
Thx for showing each step. I'm IN !! Great video . Can't wait to try this out.
My Beans are Soaking! Think I found my Recipe! Tnx for Sharing!
you need to boil them after soaking then add ingredients then bake for 3 1/2 hours I preserve mine in jars. ready, whenever.
I made this and had to add more stock and water. Also cooked for 5+ hours and there was still some beans that still had a crunch.
Grammy used to put her baked beans on toast with slices of bacon and cheese on top. She would broil them and they were yummy!
Looks delicious! must make.
As always, thanks for sharing your awesome recipes.
It's six thirty in the morning, I'm at work watching you make beans. I wouild love some tips If I put this on my smoker (WSM)
Well, my beans are just about ready for the oven. The smells in my kitchen are so good. I have no question that they will be good, well unless I burn them. Hope not, too much prep went into this pot. Have a happy day.
Beans are weird so don’t surprised if you to add more stock or the take an hour or two longer.
I love making baked beans. It’s even better on the grill. Thanks for the recipe.
Got to either bake a loaf of homemade bread or get a fresh loaf from your local bakery to go with that.
This is probably way better than Bush's Baked Beans. Wait a minute, aren't you not suppose to use acidic ingredients when you're cooking dried pulses at the beginning of the cooking process as these will react with the skin of the pulse and will prevent the pulses from tenderising.
They look so delicious. TY
Fantastic recipe
I always soak the dry beans for 12 to 16 hours.
I've NEVER put bell pepper in my beans.
Precooked bacon is a good idea but being a New Englander myself, we always used chunks of real old style salt pork.
I do use tomato paste, but have never used the puree. In a pinch I've even put in ketchup!
Enjoy your dinner.
I'm on it. Thanks.
I made my own ...the most tastiest backed beans . Im about to jar them up and sell'em .
Way better than the sugar filled can beans at the grocery store.
I tried this and it came out super tasty! one questions to reduce a bit of the liquid, should I uncover the cast iron pot the last 30-45 minutes of the baking process? Like I said it tasted great but a little to much liquid for my taste. Thanks for sharing all these great recipes!
SMELLS DELICIOUS!!🇬🇷
I get such a kick out of your reaction when you try your dishes. 😂😂😂
I like to add paprika into my baked bean spice mix and lots of Worcestershire sauce.
Not adding that the beans must be boiled before starting is a major omission. needs correction.
Grandma knows her beans
Serve them up in the same casserole dish
(just take out the beans and wash the pot up first to clean it out for the beauty shot, then add the beans back to the casserole dish). 😂
Scrape the sides of the rivers spatula, even quicker.
@@ChefBillyParisi it wipes off, clean as a whistle! No soaking or scrubbing?
What brand is it? I need to pick one up.
Liked the receipt but the cooking times are out to lunch I soaked the beans over night and followed everything but had to cook the beans at least another 5 hours 31/2 isn’t even close. We didn’t even get our beans with our Brisket was very disappointed.
Chief, I’ve watched a couple of your episodes and recipes that call for packed brown sugar. But when you add the brown sugar it looks more like raw sugar with none of brown cane sugar moisture and packaging ability. What do you use and is there a flavor difference? Thank you.
Did you cook the onions in the bacon grease?
Can I use my slow cooker for this recipe?
Great recipe! Where did you purchase your colender/strainer?
I am definitely going to try this recipe but I am a strong believer and bacon ends in pieces I'm gonna try that looks good and I'll have a couple of adult beverages with that and a Brought worse😅
Yummy 😋
I checked with 45 minutes left and the beans are still hard….I’m now crossing my fingers and trusting the process
Beans can be goofy like I state in the written recipe. It may take awhile longer. You may need to pull out or oven and cook on stove top on low to medium heat until done while adding in stock as needed. All this to say if you are in a crunch and need it asap.
Could I try this but cook it on my Kamado Big Joe and leave the lid off the first 30 minutes to get a little smoke in there?
I think you could
Yummmmm 😋😋😋
Were can I find the recipe for the beef stock please
In the pop-up link that shows up right when I say it in the top right corner of the video
Grandma burned those beans!
Great receipt but the times are way out I followed it and you could double the time was very disappointed as I had the brisket all timed and then these took at least another 3 hours
My beans are going on 4 + hours and still not soft. I followed you recipe exactly except for the peppers
I just made these today. They have been cooking for 3.5 hours and I went to check on them and they are still hard. I don't get it. Bad beans? I read that this is usually caused by purchasing "old beans". They soaked for 12 hours overnight. How do I salvage this delicious smelling dish? Help!!
Sometimes beans can just be goofy. Mine finish 3 1/2 hours, but you may need a lot of extra time. Just cook them until tender.
did you soak them the night before?
So you didn't have any issues with the beans not being tender enough with the use of tomato sauce and paste? The acids in tomatoes usually prevent them from being too tender, but maybe it's ok with this type of bean?
I find four steps best: soaking, simmering, baking in the oven with the ingredients and last the lid off reduction works consistently. Tender beans with whatever flavors you have on hand to make it work. Tomato paste helps the sauce a lot too, freeze them in an ice cube tray and put them in a zip lock bag for later. I do the same with chipotle in adobo too for a nice smoky flavor in baked beans.
I always put bell peppers in my beans.
what color bell pepper you like the best? I think the red should be ok, do you need green also?
@@gambit1001 I generally use green bell peppers, but red would be good to. I feel that the red is sweeter than the green. That is why I use the green.
@@Holmer188 thanks for the tips! Usually I avoid green when I can as I seem to not digest it, but I hear you - red tend to be pretty sweet.
Had the beans in the oven for 6 hrs. Still not ready, UGH
i noticed you didnt boil the beans before baking , so I guess its not neccesary
Dude! You totally burned that bacon!
I heard to put the beans in the fridge. It’s said they can sour? I have done it both ways. Kinda lost on this one. Some TH-camrs claim they can give you the equivalent of food poisoning? Clueless here. I put them in the fridge to soak. Who knows?
You really just can’t soak more than 24 hours
where's the smokey paprika??????
In your hand getting ready to put it in to your liking.
Super disappointed. I cooked these for the described time and the beans were hard. Upped the temperature twice, once to 350 and next to 400, and cooked an additional two hours and still don’t have soft beans. I should have boiled the beans while I caramelized the onions. Plenty of time in the process to do so. The flavor is great but the beans are not cooked.
needs more bacon
This recipe is a disaster. I’m at the fifth hour of cooking these and the beans are still hard as a rock. Followed directions explicitly, but the sauce was beginning to burn and the beans were still practically raw. This one is disappointing…
I enjoy most of your recipes, but why do you find it necessary to use metric measure for ingredients ? Are you in Kanada or Yerupp ? C’mon, we use Imperial measurement in America...
I have both on there because YT is global. Could you not get what you’re looking for?
LOL no YOU only use the imperial measurement there are plenty of people here in the US that use both 😂 You do realize metric is more accurate and more commonly used in the cooking/baking world right?Also buddy America isn't the only country in the world pull your head out of your ass
I don't trust guys that wear bracelets.
Oh my goodness you kidding me.