ALL-AMERICAN BAKED BEANS
Based on a recipe from The New Basics Cookbook, authors of The Silver Palate Cookbook. The intro says, "One of those American classics, first created in the Puritan era in Boston. No cooking was allowed on the Sabbath, so they served beans Saturday night for dinner, for Sunday breakfast with codfish cakes and Boston Brown Bread, and again for Sunday lunch." Note: the 4 hour cooking time includes a one hour simmer and a 2 1/2 hour baking during which time occasional stirring is required; it does not include the overnight bean soaking time.
Provided by mersaydees
Categories Low Cholesterol
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and pick through beans; soak them overnight in large pot of water.
- Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
- Preheat the oven to 300 degrees farenheit.
- Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
- Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
- Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole), for 2/12 hours.
- Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.
Nutrition Facts : Calories 526.5, Fat 10.3, SaturatedFat 3.2, Cholesterol 24.9, Sodium 1260.4, Carbohydrate 92.4, Fiber 11.5, Sugar 60, Protein 19.6
BAKED BEANS
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Categories Bean Garlic Mustard Pork Side Bake Bacon Fall Winter Potluck Maple Syrup Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 side-dish servings
Number Of Ingredients 8
Steps:
- Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
- Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
- Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
- Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.
BAKED BEANS
Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you'll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.
Provided by Sam Sifton
Categories dinner, lunch, side dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
- Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
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