{"id":693,"date":"2012-01-16T06:00:56","date_gmt":"2012-01-16T06:00:56","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=693"},"modified":"2012-01-25T20:09:17","modified_gmt":"2012-01-25T20:09:17","slug":"boston-baked-beans-for-grown-ups","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=693","title":{"rendered":"BOSTON BAKED BEANS … FOR GROWN-UPS"},"content":{"rendered":"

We all grew up on baked beans, but this is baked beans with a difference.\u00a0 It’s baked beans for grown-ups.\u00a0 Bring it to the table in an old-fashioned bean pot.\u00a0 It becomes pure theatre.\u00a0 Serve with crusty bread and salad.<\/p>\n

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In this recipe I suggest you taste your beans part way through the baking and then adjust the seasoning.\u00a0 Every time I make these beans I make a few changes here and there.\u00a0\u00a0 These beans so full of flavour you will find yourself eating them right out of the bean pot.<\/p>\n

BOSTON BAKED BEANS serves 4-6<\/strong><\/p>\n

1 pound (or around 400g)\u00a0 dried white navy beans<\/p>\n

1 onion halved, cut root end off and leave stem intact, \u00a0 then stick with 2-3\u00a0 cloves<\/p>\n

A generous 1\/2 cup brown sugar<\/p>\n

3 tbsp. cooking molasses<\/p>\n

1\/2 cup\u00a0 ketchup<\/p>\n

3 tbsp. tomato paste<\/p>\n

2 tbsp. dry mustard mixed with a little water<\/p>\n

3 tsp. Worcestershire sauce<\/p>\n

2 tsp. salt (taste part way through baking then adjust)<\/p>\n

1 tsp. freshly ground black pepper<\/p>\n

4 tbsp. red wine vinegar plus a little extra to finish (around 2 more tbsp.)<\/p>\n

1 1\/2 pounds fresh\u00a0 pork belly, rind removed and cut into generous bite sized cubes.\u00a0 If your butcher doesn’t have pork belly find a better place to buy your meat.\u00a0 Fresh pork belly is bacon that hasn’t been smoked. \u00a0 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.<\/p>\n

Start this dish the night before you wish to serve it.\u00a0 Put the beans in a large bowl and cover with cold water and soak over night.<\/p>\n

Start your recipe early in the day.\u00a0 The longer the beans cook in the oven the better the flavor.\u00a0\u00a0\u00a0 Preheat the oven to 300\u00b0F.<\/p>\n

Rinse the soaked beans and put them in a large bean pot or covered casserole dish.<\/p>\n

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. \u00a0 Bake the beans for at 4 to 5 hours, until beans are tender and dark in colour.\u00a0\u00a0 Check occasionally and top up with water if the beans appear to need it.<\/p>\n

Taste your beans part way through the cooking.\u00a0 If necessary add a little more of the sugar, ketchup, molasses, tomato paste.\u00a0 The taste is up to you.\u00a0 I like a really robust flavor so I am generous with all these ingredients.\u00a0 If necessary, remove the lid for the last 30 minutes to reduce some of the remaining liquid.\u00a0 When your beans are done splash in a bit more red wine vinegar and enjoy this one-pot wonder.<\/p>\n

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BOSTON BAKED BEANS … FOR GROWN-UPS<\/span><\/span><\/td>\n\n
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Recipe Type: Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 35 mins<\/span><\/div>\n
Cook time: 4-5 hours<\/span><\/div>\n
Total time: 4-5 hours 35 mins<\/span><\/div>\n
Serves: 4-6<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n