ditchman Posted March 15, 2023 Report Share Posted March 15, 2023 About a year ago i posted my go at Boston Baked Beans on here.....there are about 20-30 Boston receipes on the net and they are mostly the same ..i followed the reciepe excactly..but the result i was not happy with...the taste was too strong and too much going on in the food..... so i looked at the reciepe again couple of days ago...and i relised that these "so called " bloody chefs were taking something simple and turbo-charging it with booze ...spices...herbs..too much black strap.....so they could make their lardy-da "signiture" meal..... so what i did was to cut out all the carp (modern stuff)...and do what i thought a person world have in their cupbourd in America 150 years ago......so all the spices went all the herbs went and the booze bloody bayleaves and god knows what other carp....and i cut down by 50% the cane demerara...the black strap and the molassis sugar... you can see all the ingredients on the cutting board............the only thing i added was a teaspoonful of Lea&perrins...thats all....... the result was fantastic....a right proper Boston Baked Beans cooked slowly...im definatly going to make this again....would be great with a baked potatoe...or rice...or just as a bowlful on a shootday or november the 5th bonfire night.......... Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted March 15, 2023 Report Share Posted March 15, 2023 Bath night then? Quote Link to comment Share on other sites More sharing options...
Velocette Posted March 15, 2023 Report Share Posted March 15, 2023 That looks spot on, very similar to the way I do it except I use smoked belly pork. Cook the lot one day and leave it until the next day before reheating and enjoying. Delightful !! Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 15, 2023 Author Report Share Posted March 15, 2023 19 minutes ago, Velocette said: That looks spot on, very similar to the way I do it except I use smoked belly pork. Cook the lot one day and leave it until the next day before reheating and enjoying. Delightful !! yep....made it yesterday...looking forward to finishing it tomorrow.........i put some strips of smoked streaky bacon in it........ was thinking i could do it with jointed pheasant.....or chicken thighs.... Quote Link to comment Share on other sites More sharing options...
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