Post by Joann on Nov 13, 2005 15:05:28 GMT -5
It turned out that I did not have Baked Beans in my computer file, just in my head. Today I made them and have written down what I did. I hope I didn't forget anything. These are New England style beans. I invite others to add their own variations or remind me of omissions.
Baked Beans
1 lb dry beans
Look over the beans and rinse them. Soak them overnight in enough water to cover by several inches. In the morning discard the water. Put the beans on to simmer in enough pork, beef or chicken stock to cover or use water. Bring to a simmer in a heavy pan.
Add:
½ t dry mustard
½ t ground ginger
½ t ground cumin
½ t ground coriander
1 t freshly ground pepper
½ cup molasses or brown sugar
¼ lb salt pork slashed across in a grid
(alternatively use ¼ lb butter)
1 tablespoon coarse sea salt or less if using salt pork.
2 or 3 chopped onions
A handful of chopped lovage if you have it
Stir well and simmer these ingredients for about an hour. Taste for salt and general flavor balance. When you are satisfied with the flavor, cover the pot and put it into a 275 F oven and cook slowly all day. Check on the beans occasionally. They should not boil. They should just barely seethe. Never allow beans to dry out. If more liquid must be added have it boiling hot.
This will serve about six people. The recipe can be doubled or more.
Give yourself plenty of time because beans are highly variable in cooking time dependent upon variety and age. Beans are sometimes commercially stored for more than a year, causing them to lose moisture content and increasing the necessary cooking time.
Baked Beans
1 lb dry beans
Look over the beans and rinse them. Soak them overnight in enough water to cover by several inches. In the morning discard the water. Put the beans on to simmer in enough pork, beef or chicken stock to cover or use water. Bring to a simmer in a heavy pan.
Add:
½ t dry mustard
½ t ground ginger
½ t ground cumin
½ t ground coriander
1 t freshly ground pepper
½ cup molasses or brown sugar
¼ lb salt pork slashed across in a grid
(alternatively use ¼ lb butter)
1 tablespoon coarse sea salt or less if using salt pork.
2 or 3 chopped onions
A handful of chopped lovage if you have it
Stir well and simmer these ingredients for about an hour. Taste for salt and general flavor balance. When you are satisfied with the flavor, cover the pot and put it into a 275 F oven and cook slowly all day. Check on the beans occasionally. They should not boil. They should just barely seethe. Never allow beans to dry out. If more liquid must be added have it boiling hot.
This will serve about six people. The recipe can be doubled or more.
Give yourself plenty of time because beans are highly variable in cooking time dependent upon variety and age. Beans are sometimes commercially stored for more than a year, causing them to lose moisture content and increasing the necessary cooking time.