Pure ivory with coffee-colored markings, European soldier beans are known as New England’s finest baking beans. The beans absorb all the rich flavor of traditional sweet and savory baking sauces.
- Surfas Product
- 16 oz / 454 g
New England Baked Beans
- 1 cup dried European soldier beans
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 2 slices smoked bacon, cut in one-inch pieces (optional)
- ½ cup canned crushed tomatoes
- 1½ tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- ½ tsp. prepared yellow mustard
- 1 tsp. salt (less if bacon is used)
- ½ tsp. freshly ground black pepper
- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches fresh water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes). Reserve some bean liquid for casserole.
- Preheat oven to 325 degrees. In fry pan heat oil, add onion and sauté for 5 minutes. Add garlic and bacon (if using) and cook 2 minutes more. In large casserole, combine drained beans, onions and the rest of the ingredients. Mix to coat beans. Cover dish with lid or foil. Bake for 1 hour, checking twice for drying. If beans begin to look dry, stir in extra bean water or plain water. Serve piping hot.