I made this. Turned out delicious. The wife said it was the best meal she's had in years. I baked over night. The house smelled delightful in the morning like you described. Thanks for the post.
This looks absolutely delicious! Very similar to the way my Mom taught me how to "Bake" a big pot of beans about 1958! As a Batchelor in the 1970's, I did these all winter! About once a week! EVERYONE just loved them.
Alvaro Mendez I’m also mexicano but just love the outdoors and I cook quiet a bit out in the grill but have now great interest in cast iron cooking I’ve been cooking some recipes for some time with family when we go out camping just love it and this Boston recipe looks delicious I will be trying it out
Not sure, but it looked like you poured in the bean soaking water or at least some of it. Soaking the beans causes the beans to release an enzyme which help protect the bean in its dry state. Soaking fools them into thinking it is spring and time to grow and they drop the enzyme. The enzyme causes gastric distress and gas. Throw the soaking water away. Rinse several times to get rid of all of the enzyme. You can then pre-boil the beans in any liquid you like. The beans will take up whatever flavor you use. You can use the boil water as stock, but not the soaking liquid. Great recipe by the way. Love it.
Correct I always discard the soaking water and cover the beans with clean water, plus the soaking water is a bit cloudy. I use Navy beans as that is how I was taught. I have made a simialr recipe but I stick to the beans alone and smoke the meat separatly. My mother taught me to use a clay bean pot of which I have 3 sizes, salt port, molasses, salt, pepper and dry mustard is all that I use and they bake covered for 4 hours and uncovered for 2 more. That is me making a traditional non-fancy pot of beans. Everyone has a different way
This certainly is a elegant start to the day! I will start pronto, thanks for your very warm and honest post, I'm going to make my family very happy tomorrow when everything looks just as delicious as to yours
I cooked this New Years day, exactly to the recipe, and it turned out awesome. My wife is from Holyoke, Ma and it passed muster with her. I had to order a Lodge 7 QT dutch oven, as the as ones i have were too small. Good tip to put cookie sheets under the pot, as it tends to bubble over a little , during the cooking process.
looks very, very delicious!!! can't wait to try this recipe! I have never made baked beans from scratch and love them so much ... your video also brought back so many memories of my dear mom who had pork and beans on the menu on most Fall and Winter evenings! bless you!
Your place looks like mine. Small kitchen full all different things for cooking. When friends come by the first time they are blow away how much kitchen stuff I have in my tiny place. It's a joy and I eat well!
Just made this for the super bowl today in a number 12 Lodge dutch oven. Came out perfect, wish I could share a pic. The 10 lb. Pork butt didn't fit for me so I just cut it in half, and put the other half in a crock pot over night. I would add salt and some extra seasoning at the end of cooking. I seared the pork in the dutch oven to add some extra flavor. Love the videos. Thanks for the recipe.
I like your recipes and quick cooking instructions. I just got a beautiful cast iron Staub Dutch oven on Sunday for $40 at a yard sale. So far I have made chicken soup in it but I'm excited to make this recipe next.
We made this last night in our Bayou Classic oblong fryer for our breakfast this morning and WOW!!!. It was delicious. We had toasted homemade English muffins done on CI with it. Thank you Eric. Keep on teaching us how to cook. We appreciate you blazing the trail.
Awesome! I've only been cooking for about eight years myself, and don't consider myself a teacher; but I'm very glad and flattered when folks enjoy my recipes.
dude ...can't wait to try this, um, um, um, um yum! a good way to prevent "spillage" is to mix 2+C. flour, sea salt(not sure what it does, but?) and water to make a fairly stiff dough, roll into a fat snake shape, wrap the dough around the edge of the pot, put lid on the dough, squish down gently and bake away. it forms a seal that keeps the juices "IN" the pot and not all over the oven. anyway just something I've learned along my path to 200 + lbs of jolliness and good will:) one thing to remember is to put enough liquid in at first because you'll not be able to lift the lid until finished. thanks for sharing
Good to see more videos from you. I tried cooking my first steak on my Lodge pan. I worked around your steak tutorial, and a bit of my own cooking knowledge. It came out fantastic!
Oh my goodness!!! You are wonderful. This video will be going into my favorites folder and I'll be making this! I so enjoy you and your videos! All of them!
Oh.............I have to have this. Grew up on Boston Baked beans as a New Englander, but never had them like this. Pork is my favorite roast. I do add quite a bit of pork and bacon when I bake beans, but have never seen it done like this. I will have to make this. Thank you! I always enjoy your videos, and have subscribed. Thanks.
excellent recipe, I really enjoy your cast iron cooking. my only question is, I wonder why you seared the pork in a separate pan as apposed to searing it in the pot you're baking it all in. it seems to me that there's a little bit of lost flavor in the second pan. but still a great recipe.
Actually, you have a good point there - you could easily sear the pork shoulder in the big pot, then remove it from the pot and add the beans after searing the meat. Then you add the sauce and liquid, and finally place the pork back in, on top of the meat. It would certainly work that way.
@@castironchaos No offense intended, but that's kind of the point (but admittedly not the only one) of using a Dutch oven. All of the flavor from searing your meat remains in the dish being prepared.
Your a man after my own heart. :-) I am 5th generation in New England and Saturday baked beans are a tradition. Ma used to make brown bread in coffee cans, wish I had paid more attention to the way she made it. sorry to say the store bought ones don't taste the same. :-) By the way I have Ma's #9 Griswold Dutch Oven. Glad you told us about the oven temp. Been baking at to high a temp for years. :-)
I have been adding sizable amounts of pork to my baked beans for several years, but never anything like a 10 pound shoulder. I usually add 2-3 country style ribs to 2 pounds of dried beans. I have also tried other meats including chicken leg quarters, beef pot roast, bear and venison. All are good but pork is best, closely followed by bear. In the winter I usually cook in a dutch oven on the wood stove overnight. In the summer when I don't want anything that makes the house hotter I cook my beans in the ground for at least 12 hours, sometimes longer. Either way is much better than canned pork and beans where the pork is just a small piece of fat.
I have not had a decent meal of baked beans since Libbys went out of business. Heinze doesn't cut it!! Thanks for the recipe.....it worked as advertised. Loved it!! Keep up the good work...its appreciated.
Well....it took a while..... But three yrs later it has over 51,000 views. And it DOES look INCREDIBLE!! [If only I could lift that cast iron kettle into the oven, I'd be SET!]
it was pretty molasses heavy for me so i added 1/4 cup vinegar extra and i juiced an orange in it. seemed to balance out for my personal preference that way. Its all on the smoker as i type this.
I made a pot of baked beans using your recipe and it was super delicious. I added smoked pulled pork and smoked ribs to my baked beans. The flavor of my beans were off the charts good. My friend shared this recipe with me and I am so glad she did. I shot a video yesterday with credit given to YOU, my friend Headchef Mom and The Root Boy Cooks for sharing this amazing recipe. Be Blessed and Happy New Year.
@@castironchaos I didn't LIKE it ...........I LOVED it. The video I shot yesterday just Premiered on my channel a few minutes ago. I didn't want to spam your page with my link so please check it out when you have a spare minute. Thanks for sharing ALL of your great cast iron recipes...Be Blessed and Keep on Cooking Amazing Food. Your new foodie friend Josie, The Roed to Good Cooking 💖😍
My friends who smoke (smoke meat, that is) say smoking the brisket kicks this dish up a notch. I can't use a smoker since I live on the third floor of an apartment building wiht a no-open-flames rule. :P
I’m a New Englander and a Bay Stater, born and raised in New Bedford Massachusetts and I can’t wait to try this recipe.
I made this. Turned out delicious. The wife said it was the best meal she's had in years. I baked over night. The house smelled delightful in the morning like you described. Thanks for the post.
This looks absolutely delicious!
Very similar to the way my Mom taught me how to "Bake" a big pot of beans about 1958!
As a Batchelor in the 1970's, I did these all winter! About once a week! EVERYONE just loved them.
This was a fantastic recipe. The finished beans looked great. Thanks for sharing.😋😋
I'm Mexican and I just want to say that I'm going to add this to my meals because you my friend made it look grate thanks for showing us much love 💯💯💯
Alvaro Mendez I’m also mexicano but just love the outdoors and I cook quiet a bit out in the grill but have now great interest in cast iron cooking I’ve been cooking some recipes for some time with family when we go out camping just love it and this Boston recipe looks delicious I will be trying it out
would love to see a Mexican spiced twist to this
Watched this episode again --- such a pleasure! Greetings from Houston TX! 😎🥂
Not sure, but it looked like you poured in the bean soaking water or at least some of it. Soaking the beans causes the beans to release an enzyme which help protect the bean in its dry state. Soaking fools them into thinking it is spring and time to grow and they drop the enzyme. The enzyme causes gastric distress and gas. Throw the soaking water away. Rinse several times to get rid of all of the enzyme. You can then pre-boil the beans in any liquid you like. The beans will take up whatever flavor you use. You can use the boil water as stock, but not the soaking liquid. Great recipe by the way. Love it.
Good Job
Correct I always discard the soaking water and cover the beans with clean water, plus the soaking water is a bit cloudy. I use Navy beans as that is how I was taught. I have made a simialr recipe but I stick to the beans alone and smoke the meat separatly. My mother taught me to use a clay bean pot of which I have 3 sizes, salt port, molasses, salt, pepper and dry mustard is all that I use and they bake covered for 4 hours and uncovered for 2 more. That is me making a traditional non-fancy pot of beans. Everyone has a different way
awesome awesome video, will try to make this. thank you.
This southern boy is going to give this a try.
Thanks for the upload.
Thank you so much. I am from Boston but moved to Florida without my mom's recipe. I don't want to bother her because she is now 86. I'm a fan!
Congratulations, that is bloody awesome and I'll use that method from now on, thank you!!
That looks amazing. I have to do a dish to pass for a reunion. This is it. Thank you so much for posting this.
Hope it turned out okay. :)
Thank you for the recipe and demonstration!
Looks delicious! 😊
This certainly is a elegant start to the day!
I will start pronto, thanks for your very warm and honest post,
I'm going to make my family very happy tomorrow when everything looks just as delicious as to yours
Good luck!
That looks extremely delicious.
I want to thank you for this delicious recipe, I tried it this weekend and boy was it worth the wait.
Glad it came out well!
Now THAT looks fantastic. I bet the aroma was something to wake up to. Lovely pot, too, by the way. :)
Just a wonderful video & thanks for taking the time to share. We enjoy your videos....keep them coming
I cooked this New Years day, exactly to the recipe, and it turned out awesome. My wife is from Holyoke, Ma and it passed muster with her. I had to order a Lodge 7 QT dutch oven, as the as ones i have were too small. Good tip to put cookie sheets under the pot, as it tends to bubble over a little , during the cooking process.
Happy New Year!
looks very, very delicious!!! can't wait to try this recipe! I have never made baked beans from scratch and love them so much ... your video also brought back so many memories of my dear mom who had pork and beans on the menu on most Fall and Winter evenings! bless you!
That looks so good.
Great idea. I use my Dutch ovens all the time ,and especially camping . This would work great on a camping trip.
These will make you crazy waiting for them to bake, and these are really good.
Your place looks like mine. Small kitchen full all different things for cooking. When friends come by the first time they are blow away how much kitchen stuff I have in my tiny place.
It's a joy and I eat well!
+Losvatoslocos That's part of what makes this such an enjoyable hobby.
WOW Look good😛 Daphne
Oh, I want a pot like that! It's a beauty.
Beautiful job, man!
You need more subscribers.
Done this same recipe for years and I'm from Texas.
Just made this for the super bowl today in a number 12 Lodge dutch oven. Came out perfect, wish I could share a pic. The 10 lb. Pork butt didn't fit for me so I just cut it in half, and put the other half in a crock pot over night.
I would add salt and some extra seasoning at the end of cooking. I seared the pork in the dutch oven to add some extra flavor.
Love the videos. Thanks for the recipe.
I will definitely try this, thanks.
Wow those look very delish
I like your recipes and quick cooking instructions. I just got a beautiful cast iron Staub Dutch oven on Sunday for $40 at a yard sale. So far I have made chicken soup in it but I'm excited to make this recipe next.
What a great recipe!
YO! I am making this over the weekend I love your recipe and cant wait to try it!
We made this last night in our Bayou Classic oblong fryer for our breakfast this morning and WOW!!!. It was delicious. We had toasted homemade English muffins done on CI with it. Thank you Eric. Keep on teaching us how to cook. We appreciate you blazing the trail.
Awesome! I've only been cooking for about eight years myself, and don't consider myself a teacher; but I'm very glad and flattered when folks enjoy my recipes.
still brillant recipe thanks for sharing this
Wow. That was beautiful.
I am going to try this. It looks delicious
dude ...can't wait to try this, um, um, um, um yum! a good way to prevent "spillage" is to mix 2+C. flour, sea salt(not sure what it does, but?) and water to make a fairly stiff dough, roll into a fat snake shape, wrap the dough around the edge of the pot, put lid on the dough, squish down gently and bake away. it forms a seal that keeps the juices "IN" the pot and not all over the oven. anyway just something I've learned along my path to 200 + lbs of jolliness and good will:) one thing to remember is to put enough liquid in at first because you'll not be able to lift the lid until finished. thanks for sharing
Why not just foil on the tray? Then throw the foil away ( or let the dog lick after it cools) and no cleaning up spillage.
That looks awesome!
the words: "to die for" come to mind....thanks for the video
Good to see more videos from you. I tried cooking my first steak on my Lodge pan. I worked around your steak tutorial, and a bit of my own cooking knowledge. It came out fantastic!
Congratulations!
A hearty meal for hearty and winter hardy folks! God bless New England!
WOOOW - this i that good looking - I sure will give that a try! Best regards from Germany
That recipe looks fantastic, and I will give it a try, but it was love at first sight when I saw your countertops!
WOW
Looks great. THANKS
now that looks good so i had to try it it tasted even better thanks good sir
Glad you liked it. :)
this recipe sounds so great and reminds me of my childhood I cannot wait to try it thank you so much for sharing
Oh my goodness!!! You are wonderful. This video will be going into my favorites folder and I'll be making this!
I so enjoy you and your videos! All of them!
Oh man they looked good !!!!
Sounds yummy, I'm really looking forward to trying this. Thank you for sharing.
Oh.............I have to have this. Grew up on Boston Baked beans as a New Englander, but never had them like this. Pork is my favorite roast. I do add quite a bit of pork and bacon when I bake beans, but have never seen it done like this. I will have to make this. Thank you! I always enjoy your videos, and have subscribed. Thanks.
Omgh this looks so good.
I will definitely be doing this, tyvm!!! Looks amazing.
this is revolutionary.
That looks REALLY tasty...
Excellent. Made it today so it's ready for July 4th.
POWERFUL 🤗 EXCELLENT THANKS YOU DAPHNE COTTON 💜 ALWAYS.❤️🖤💚 BROWN FAMILY.
This looks really good. Got your recipe, will try it. Thanks!
excellent recipe, I really enjoy your cast iron cooking. my only question is, I wonder why you seared the pork in a separate pan as apposed to searing it in the pot you're baking it all in. it seems to me that there's a little bit of lost flavor in the second pan. but still a great recipe.
Actually, you have a good point there - you could easily sear the pork shoulder in the big pot, then remove it from the pot and add the beans after searing the meat. Then you add the sauce and liquid, and finally place the pork back in, on top of the meat. It would certainly work that way.
Thank you
michael landry
great team work
If I ever get a pot that big, that is definitely what I'll do - thank you both @Cast Iron Chaos and @michael landry
@@castironchaos No offense intended, but that's kind of the point (but admittedly not the only one) of using a Dutch oven. All of the flavor from searing your meat remains in the dish being prepared.
That was an amazing video. going to try this for sure. Thank you for sharing
the grunt was great, do it all the time to. i cook with cast iron also.
Looks really nice ...
Great idea!
Thanks! Awesome video! Cast Iron Rocks!
Your a man after my own heart. :-) I am 5th generation in New England and Saturday baked beans are a tradition. Ma used to make brown bread in coffee cans, wish I had paid more attention to the way she made it. sorry to say the store bought ones don't taste the same. :-) By the way I have Ma's #9 Griswold Dutch Oven. Glad you told us about the oven temp. Been baking at to high a temp for years. :-)
Old school Griswold! Nice!
I have been adding sizable amounts of pork to my baked beans for several years, but never anything like a 10 pound shoulder. I usually add 2-3 country style ribs to 2 pounds of dried beans. I have also tried other meats including chicken leg quarters, beef pot roast, bear and venison. All are good but pork is best, closely followed by bear. In the winter I usually cook in a dutch oven on the wood stove overnight. In the summer when I don't want anything that makes the house hotter I cook my beans in the ground for at least 12 hours, sometimes longer. Either way is much better than canned pork and beans where the pork is just a small piece of fat.
wow, how do you cook beans in the ground? incredible
@@gardenglory6624 Type "bean hole" into youtube's search bar. There are plenty of demonstration videos.
I have not had a decent meal of baked beans since Libbys went out of business. Heinze doesn't cut it!! Thanks for the recipe.....it worked as advertised. Loved it!! Keep up the good work...its appreciated.
I can't believe such a good video only has 2000 some views
Well....it took a while..... But three yrs later it has over 51,000 views. And it DOES look INCREDIBLE!! [If only I could lift that cast iron kettle into the oven, I'd be SET!]
I really like your videos. Can't wait for more!!! I also like you magic trick videos....hope you post more of those.
it was pretty molasses heavy for me so i added 1/4 cup vinegar extra and i juiced an orange in it. seemed to balance out for my personal preference that way. Its all on the smoker as i type this.
The important part is that it's what you like.
UNBELIEVABLE is what it should have said!!
omg.. I want some bad.. my mouth is watering here!
Nice video. He made better than most restaurants.
I made a pot of baked beans using your recipe and it was super delicious. I added smoked pulled pork and smoked ribs to my baked beans. The flavor of my beans were off the charts good. My friend shared this recipe with me and I am so glad she did. I shot a video yesterday with credit given to YOU, my friend Headchef Mom and The Root Boy Cooks for sharing this amazing recipe. Be Blessed and Happy New Year.
The Roed to Good Cooking Awesome! It’s always great to hear someone liked one of these recipes.
@@castironchaos I didn't LIKE it ...........I LOVED it. The video I shot yesterday just Premiered on my channel a few minutes ago. I didn't want to spam your page with my link so please check it out when you have a spare minute. Thanks for sharing ALL of your great cast iron recipes...Be Blessed and Keep on Cooking Amazing Food. Your new foodie friend Josie, The Roed to Good Cooking 💖😍
@@TRTGCbyjroed I posted the link to my page for you.
@@castironchaos awwww thank you......
You guy's have really been hit hard this winter. Thanks for the vids and good presentation ...spring is coming at some point.
Very nice! 👍 Thank you!
I want your cast iron dutch oven. That is a lot of pork....yummy
I’m going to cook this tomorrow.
Thanks for confirming that I now need a 12 inch dutch oven!
Looks great
Omg it looked delishes!
Damn that looks so good....I'm digging a "Bean Hole" in my backyard this spring. I'm going to christen it with this recipe.
We didn't get that done last year, as we've been busy, but hope to this year. Jas townsend & son has a how to video.
That looks amazing! I have a smaller Dutch oven so I’d have to reduce the recipe. But this is incentive to get it seasoned!
Crazy recipe, but it looks amazing!
Looks amazing, I only wish I could also smell and taste it.
Great stuff man. Truly delicious
My mouth is watering
Subscribed
Wow that was so nicely done that I have no works to describe the sheer pleasure I had watching you prepare it
:)
WOW, thr eats worth dying for...
Loved the video
I picked up a pork shoulder and ready to give it a try! Thanks for the video
+Nick Freyermuth Best of luck, I hope you like it.
I want to try this.
@Corat i said i want to. didnt fucking say i would LOL
DUDE! This look incredible! I'm making this for the 4th of July to go with the brisket i'm smoking.
My friends who smoke (smoke meat, that is) say smoking the brisket kicks this dish up a notch. I can't use a smoker since I live on the third floor of an apartment building wiht a no-open-flames rule. :P
Dude! That is awesome! I am going to copycat this one for sure! Rock On!
Looking forward to seeing it!
as did i hehe amazing :)
Excellent, thanks!
Looks great thank you.
can you please make a video on how to make new england brown bread?
Walter White says "Jessie" lets cook ! Now we are Breaking Wind . Seriously tho, I have to try this recipe. Looks awesome
Well done! 👍
Thank you for this complete and comprehensive recipe, sir. Liked and subbed :).