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Category: Baked Beans
Prep Time: Cook Time: Total Time:
1 lb navy beans, soaked overnight and drained
6 oz salt pork, cut into pieces
1 small yellow onion, finely diced
1/2 cup ketchup
1/4 cup packed dark brown sugar
3 tsp Dijon mustard
1/4 tsp cayenne pepper
2 whole cloves
1 cup boiling water
2 tbsp butter
1 small yellow, onion, sliced
1 small red bell pepper, cut into medium julienne
1 small green bell pepper, cut into medium julienne
Salt and freshly ground black pepper to taste
1 lb medium sharp cheddar cheese, shredded
Preheat the oven to 300. Blanch the pieces of salt pork in boiling water for 5 minutes to remove some of the saltiness. Drain and rinse well under cold running water.
Place the beans in a large pot or flameproof casserole. Add the blanched salt pork, diced onion, ketchup, brown sugar, mustard, cayenne pepper, cloves and boiling water. Cover tightly and bake 3-5 hours or until the beans are tender and the liquid has been reduced to a thick sauce. Check occasionally during the last couple of hours of baking and add additional boiling water, if necessary, to prevent burning. When cooked, let the beans cool completely. Remove the cloves.
While the beans are cooking, prepare the finishing ingredients: heat the butter in a large saute pan over medium heat. Cook the sliced onion, both peppers and season with salt and pepper. Cook for about 15 minutes until quite soft.
To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish, top with 1/2 of the onion-pepper mixture and then 1/2 of the cheese. Season with salt and pepper. Repeat this layer again and top with the last 1/3 of the beans.
Turn the heat up to 350. Cover the casserole and bake for 30 minutes or until the beans are bubbling hot. Remove the lid, stir and serve. Serves 4 to 6
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MANDOLA BAKED BEANS
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Category: Baked Beans
Prep Time: Cook Time: Total Time:
1 lb navy beans, soaked overnight and drained
6 oz salt pork, cut into pieces
1 small yellow onion, finely diced
1/2 cup ketchup
1/4 cup packed dark brown sugar
3 tsp Dijon mustard
1/4 tsp cayenne pepper
2 whole cloves
1 cup boiling water
2 tbsp butter
1 small yellow, onion, sliced
1 small red bell pepper, cut into medium julienne
1 small green bell pepper, cut into medium julienne
Salt and freshly ground black pepper to taste
1 lb medium sharp cheddar cheese, shredded
Preheat the oven to 300. Blanch the pieces of salt pork in boiling water for 5 minutes to remove some of the saltiness. Drain and rinse well under cold running water.
Place the beans in a large pot or flameproof casserole. Add the blanched salt pork, diced onion, ketchup, brown sugar, mustard, cayenne pepper, cloves and boiling water. Cover tightly and bake 3-5 hours or until the beans are tender and the liquid has been reduced to a thick sauce. Check occasionally during the last couple of hours of baking and add additional boiling water, if necessary, to prevent burning. When cooked, let the beans cool completely. Remove the cloves.
While the beans are cooking, prepare the finishing ingredients: heat the butter in a large saute pan over medium heat. Cook the sliced onion, both peppers and season with salt and pepper. Cook for about 15 minutes until quite soft.
To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish, top with 1/2 of the onion-pepper mixture and then 1/2 of the cheese. Season with salt and pepper. Repeat this layer again and top with the last 1/3 of the beans.
Turn the heat up to 350. Cover the casserole and bake for 30 minutes or until the beans are bubbling hot. Remove the lid, stir and serve. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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