Stephanie Alexanders Baked Beans Recipes

Steps:

• Preheat oven to 160⁰C.
• Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
• Heat oil in a large enamelled cast-iron casserole & sauté onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
• Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
• Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
• After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
• The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.

Steps:

• Special equipment: 4 individual crocks
• Preheat the oven to 350 degrees F.
• Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes.