Ingredients
-
Beans
-
1 pound (450 g) dried Pinto Beans
-
1 medium Onion
-
3 cloves Garlic
-
2 stalks Celery
-
4 slices Bacon
-
2 Bay leaves
-
¾ pound (340 g) smoked Ham
-
2 teaspoons Kosher Salt
-
1 teaspoon ground Black Pepper
-
Water
-
Baking Sauce
-
8 slices Bacon
-
1 Onion
-
3 cloves Garlic
-
1 tablespoon plus 1 teaspoon Kosher Salt
-
1 teaspoon ground Black Pepper
-
½ cup (120 ml) White Wine Vinegar
-
½ cup (110 g) lightly packed light Brown Sugar
-
2 cups (475 ml) Beef Broth
-
½ cup (120 g) Ketchup
-
1/3 cup (80 ml) real Maple Syrup
-
1/3 cup (80 ml) Cognac
-
1/2 teaspoon ground Cloves
Directions
Plenty of bacon plumps up the dried pinto beans that form the chunky backdrop for this fragrant and spicy version of traditional Boston baked beans. You can save time by using canned pinto beans, but you’ll miss out on the toothsome texture. If you prefer, substitute dried kidney beans for a slightly different, but still very delicious, result.
Steps
|
1
Done
|
BeansThe day before preparing, rinse the beans and place in a large bowl. Cover completely with fresh cold water 6 inches (15 cm) above the bean level. Cover and store at room temperature for 8–12 hours. Drain completely and rinse. |
|
2
Done
|
Place the beans in an 8-quart (8-l) ovenproof Dutch oven or soup pot with the onion, garlic, celery, bacon, bay leaves, ham hock, salt, pepper, and water to generously cover. Bring to a boil, reduce to a simmer, and cook, stirring frequently, for 1 hour and 15 minutes, until the beans have softened and are starting to break up. Drain in a colander. Remove ham hock and set aside. Remove and discard the bacon and most of the larger vegetable chunks. Return beans to the pot. |
|
3
Done
|
Baking SaucePreheat oven to 325° F (160° C). Heat a large saucepan over medium heat. Add the bacon, onion, garlic, salt, and pepper. |
|
4
Done
|
Cook until most of the fat has rendered off the bacon and the onions are softened, about 5 minutes. Add the remaining sauce ingredients and simmer together to combine and heat, about 5 minutes. |
|
5
Done
|
Cut the outer skin and fat off the ham hock and recover and dice any visible meat. Add the ham to the pot with the drained beans, stir in the sauce, cover, and bake for 2-½ hours, covered, stirring once every hour. If needed, stir in additional water. Mash lightly with a manual masher to break up the beans. Serve hot as a side to barbecue or baked chicken. |
