Beans and Legumes Side Dish Recipes: Baked Beans

Baked Beans

  • 1 pound dried navy or white beans, washed and picked over
  • 8 cups water
  • 2 ounces salt pork with rind (also called fatback), cut into chunks
  • 1 (12-ounce) bottle beer
  • 1 large onion, chopped
  • 1/2 cup dark or light brown sugar, packed
  • 1/4 cup of your favorite barbecue sauce
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoons dry mustard
  • 2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • 1 bay leaf
Cooking Procedures:
  • The day before place beans inside a large cooking pot, go over with 8 cups of drinking water and allow them to soak for 12 hrs or overnight.
  • The next day, drain the beans. Go over them with new drinking water and bring the water to some boil. Reduce the warmth and simmer the beans, uncovered, for 45 minutes to one hour.
  • Meanwhile, location the salt pork chunks inside a bowl and go over them with boiling water. Allow sit for five minutes.
  • Preheat the oven to 300°F (150°C).
  • In a big bean pot having a lid or similar oven-proof cooking vessel, combine the beans, together with their cooking fluid, beer, onion, barbecue sauce, brown sugar, molasses, vinegar, mustard, salt, ginger, cloves and bay leaf. Combine well. Drain the chunks of salt pork and place each one inside a various region of the bean mixture. Cover the pot and place within the preheated oven.
  • Bake the beans for five hours, stirring every 30 to forty five minutes. The beans ought to stay covered with fluid because they cook; add much more drinking water as essential to keep them covered.
  • Eliminate the duvet in the beans. Bake them for one hour much more, or until a crust on leading types, but without allowing the beans to become also dry.
  • Makes about 2 quarts of beans, sufficient to serve 6 to eight.

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