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New England Baked Beans
New England Baked Beans
Yield: Makes 4 to 6 servings
Ingredients:
1/2pound dried navy beans
1/4pound salt pork, trimmed
Water
1small onion, chopped
2cloves garlic, minced
3tablespoons packed light brown sugar
3tablespoons maple syrup
3tablespoons unsulphured molasses
1/2teaspoon salt
1/2teaspoon dry mustard
1/8teaspoon black pepper
Bay leaf
1/3cup canned diced tomatoes, well drained
Preparation:
1.Rinse beans thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches water. Let stand at least 8 hours; rinse and drain.2.Cut pork into 4 (1/4-inch-thick) slices. Score pork with tip of sharp knife, taking care not to cut completely through pork; set aside.3.Bring 3 cups water to a boil in 1-quart saucepan. Place pork in water; boil 1 minute. Remove from saucepan to medium plate. Slice and set aside.4.Place beans in heavy 3-quart saucepan. Cover beans with 2 inches cold water. Bring beans to a boil over high heat. Reduce heat to low; simmer, covered, 30 to 35 minutes or until tender. Drain, reserving liquid.5.Preheat oven to 350°F. Line bottom of large casserole with half of pork slices. Spoon beans over pork slices.6.Place 2 cups reserved bean liquid in 1-1/2-quart saucepan. Bring to a boil over high heat. Add onion, garlic, brown sugar, maple syrup, molasses, salt, mustard, pepper and bay leaf; simmer 2 minutes. Stir in tomatoes; cook 1 minute. Pour onion mixture over beans in casserole. Top with remaining pork slices.7.Cover casserole with foil. Bake 2-1/2 hours. Remove cover; bake 30 minutes or until thickened. Skim fat from surface.8.Discard pork slices and bay leaf before serving. Garnish with fresh parsley, if desired.
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