BOSTON BAKED BEANS … FOR GROWN-UPS

We all grew up on baked beans, but this is baked beans with a difference.  It’s baked beans for grown-ups.  Bring it to the table in an old-fashioned bean pot.  It becomes pure theatre.  Serve with crusty bread and salad.

 

In this recipe I suggest you taste your beans part way through the baking and then adjust the seasoning.  Every time I make these beans I make a few changes here and there.   These beans so full of flavour you will find yourself eating them right out of the bean pot.

BOSTON BAKED BEANS serves 4-6

1 pound (or around 400g)  dried white navy beans

1 onion halved, cut root end off and leave stem intact,   then stick with 2-3  cloves

A generous 1/2 cup brown sugar

3 tbsp. cooking molasses

1/2 cup  ketchup

3 tbsp. tomato paste

2 tbsp. dry mustard mixed with a little water

3 tsp. Worcestershire sauce

2 tsp. salt (taste part way through baking then adjust)

1 tsp. freshly ground black pepper

4 tbsp. red wine vinegar plus a little extra to finish (around 2 more tbsp.)

1 1/2 pounds fresh  pork belly, rind removed and cut into generous bite sized cubes.  If your butcher doesn’t have pork belly find a better place to buy your meat.  Fresh pork belly is bacon that hasn’t been smoked.   As the beans slowly cook the pork belly fat dissolves into the beans for a gorgeous, rich flavour. In a pinch substitute pork butt or shoulder.

Start this dish the night before you wish to serve it.  Put the beans in a large bowl and cover with cold water and soak over night.

Start your recipe early in the day.  The longer the beans cook in the oven the better the flavor.    Preheat the oven to 300°F.

Rinse the soaked beans and put them in a large bean pot or covered casserole dish.

Cover the beans with water. Add the onion quarters studded with a clove or two to the pot along with the sugar, molasses, Worcestershire sauce, ketchup, mustard, vinegar, pork and some black pepper and salt.   Bake the beans for at 4 to 5 hours, until beans are tender and dark in colour.   Check occasionally and top up with water if the beans appear to need it.

Taste your beans part way through the cooking.  If necessary add a little more of the sugar, ketchup, molasses, tomato paste.  The taste is up to you.  I like a really robust flavor so I am generous with all these ingredients.  If necessary, remove the lid for the last 30 minutes to reduce some of the remaining liquid.  When your beans are done splash in a bit more red wine vinegar and enjoy this one-pot wonder.

BOSTON BAKED BEANS ... FOR GROWN-UPS
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: 4-6
We all grew up on baked beans, but this is baked beans with a difference. It's baked beans for grown-ups. Bring it to the table in an old-fashioned bean pot. It becomes pure theatre. Serve with crusty bread and salad.
Ingredients
  • BOSTON BAKED BEANS serves 4-6
  • 1 pound (or around 400g) dried white navy beans
  • 1 onion haved and stuck with 2-3 cloves
  • A generous ½ cup brown sugar
  • 3 tbsp. cooking molasses
  • ½ cup  generous  ketchup
  • 3 tbsp. tomato paste
  • 2tbsp. dry mustard mixed with a little water
  • 4 tbsp. red wine vinegar plus a little extra to finish.
  • 1½ pounds fresh pork belly, rind removed and cut into generous bite sized cubes. If your butcher doesn't have pork belly find a better place to buy your meat. Fresh pork belly is basically bacon that hasn't been smoked. In a pinch substitute pork butt or shoulder.
  • 3 tsp. Worcestershire sauce
  •  2 tsp. sea salt (adjust  to taste)
  •  l tsp. freshly ground black pepper (adjust to taste)
Instructions
  1. Start this dish the night before you wish to serve it. Put the beans in a large bowl and cover with cold water and soak over night.
  2. Start your recipe early in the day. The longer the beans cook in the oven the better the flavor. Preheat the oven to 300°F.
  3. Rinse the soaked beans and put them into a  bean-pot, or large covered casserole dish.
  4. Cover the beans with water.
  5. Add the onion halves  studded with a clove or two to the pot along with the sugar, molasses, Worcestershire sauce, ketchup, mustard, vinegar, pork and some black pepper, and salt.
  6. Put this bean mixture into the bean-pot and bake until the beans are soft and pork is tender, about 4 to 5 hours until the beans are tender and dark and rich in colour.
  7. Check your beans occasional while baking and add a little water if they seem dry.
  8. Taste your beans part way through the cooking. If necessary add a little more of the sugar, ketchup, molasses, tomato paste, salt and pepper.   If necessary, remove the lid for the last 30 minutes to reduce some of the remaining liquid. When your beans are done season with salt and more pepper if necessary, splash in a bit more red wine vinegar and enjoy this one-pot wonder.


 

 

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2 Responses to BOSTON BAKED BEANS … FOR GROWN-UPS

  1. Donna Hall says:

    Sounds wonderful………….how would I get them to the table as you know I love beans. I have my Grandma’s bean pot right from Scotland sitting on the fireplace here.

    Miss you my friend
    Love Donna Hall

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