Erin teaches Bridget how to make easy, comforting New England Baked Beans.
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Cut that onion up and put it back in the pot and cut the salt Pork in small piece.
Didn't work for me. Watery as hell. I wonder what I did wrong. Sigh!
I WOULD HAVE RAN THOSE ONIONS AROUND THE POT TO GET ALL FLAVOR AND I WOULD HAVE ADDED 2 HAMHOCKS TO THAT POT TO BRING THE FLAVOR AND MEAT 🍖
I wonder if adding a Jalepino or maybe some cayenne would work nicely. I like a little heat.
That looked like more than a half cup of molasses.
What non pork substitute can I use, when I was in the army we & the air force didn't like navy beans. Just a joke on Xmas day
I'm originally from Boston but now live in Puerto Rico and I'm actually impressed. Going to have to try that for my food truck. I do pulled pork, beef and chicken sandwiches.
CLICKBAIT….You have to sign up for a subscription to America'a test kitchen before you can get the recipe. …That sucks BIG TIME.
As this video is 3 years old, I don't know if anyone will see … or be able to my question.
For New Year's Day, 2023, I'd like to a variation on "Hoppin' John," with the traditional southern Black-Eyed Peas. I would much prefer the texture of New England Baked Beans, using the pieces of salt pork. I don't know if the internal make-up of various varieties of beans is the same. Can I follow all of the steps, including the "priming" of the Black-eyed Peas in salted water, and have a final dish that will mirror the dish that you made? Thank you.
Great recipe…for my taste a bit heavy on the molasses…next time tweak….1/3 cup molasses… 1/2 cup ketchup…no salt…onion diced😋
I made this recipe twice, exactly. Both times the beans were hard and watery. What am I doing wrong?
I made these twice, having a hard time getting them done. Following recipe exactly but no bay leaf. I'm so sad. Maybe I should boil them a while first with just water?
Who is that makes those little bowels used for the ingredients, what are they called?
A stellar dish, not easy to find in restaurants.
I’m making this today. I do add a few more ingredients but I can’t wait for supper.
It is appreciated when you put a printable copy of the recipe below the video instead of sending me to a site that makes me sign up to get it.
I walked into a local second-hand shop here in South Africa recently and found myself staring at a brand-new, unused English Denby Gourmet Bean Pot circa 1975. They wanted R50 for it which works out at about $3.30.
Sorry, but too much molasses, salt (in the brine plus what's added to the pot) and too much sugar. I'd rather stick to my tradidtional recipe with 1/3 cup molasses, one tsp. salt, one tbsp. brown sugar, with onion, salt pork and bacon and cooking for six hours. Love your show and Erin is a peach.
0:53 – Wow…didn't they always tell us beans get tough if you salt them before cooking?
I think I'd substitute the soy sauce with Worcestershire sauce
Hello, your recipe video looked so good and inviting so I decided to make it. I followed the recipe to the letter. I consider myself a good baker and usually things come out very good, but this recipe results were awful, now I don’t know what went wrong but I know it’s not something I did, the beans never cooked they stayed hard and very toothsome which is incredibly unusual, I cooked beans many times this has never happened. It came out really salty, I tried to add more water and cook it more but it didn’t matter they still stayed hard. The beans that I have are fresh and I did soak them more than 24 hours. So I think what’s wrong is the salt, I learned you never add salt to beans until after they get soft because it stops them from getting soft. Either you guys weren’t honest about the results or I don’t know what went wrong
You could add a dash of apple cider, couldn't you?
And a lovely thick slice of brown sourdough bread slathered with butter!
Can you cook these beans in a slow cooker?
A pastry brush dipped in water will release the fond on higher sides of the pot much more quickly than scraping (and avoids potential scratches/marring on interior ceramic/porcelain surfaces).
i want to make these right now but i dont have dry mustard,can i use dijon mustard instead? hope you answer soon,thank you
My beans came out quite salty. Was this because of the water and salt brine?
Maybe I should have rinsed better?
In this video, there are 14 unimportant Bridget confirmational statements (UBCS). This is pretty tame, compared to the more recent seasons.
Bonus: "tuck in"
"fond is flavor", thinking of all the fond I have thrown out over the years while cooking makes me want SO MANY do-overs in my past.
I love these so much I make them 2-3 times every month. I love you ladies. Thanks again.
Great recipe although in I’d omit the soy sauce. At 300 degrees the four cups of water didn’t evaporate enough after almost 3 hours of cooking so I increased the heat to 350 degrees and baked the beans with the lid on for another hour.👍🧑🍳