| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
Main, Dishes |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Navy beans;pea beans or small white bean, dried |
| 1/2 |
lb |
Salt pork |
| 1 |
md |
Onion; cut in medium dice |
| 4 |
|
Cloves garlic; finely chopped |
| 1 |
c |
Tomato; chopped |
| 1 |
ts |
Salt |
| 2 |
ts |
Gound pepper |
| 4 |
tb |
Colemans dry mustard |
| 1/2 |
c |
Brown sugar |
| 1/3 |
c |
Molasses |
| 2 |
|
Bay leaf |
| 3 |
tb |
Cider vinegar |
INSTRUCTIONS
1. Soak beans overnight covered in cold water. Drain beans and discard
broken or off-colored beans.
2.Remove rind from half of pork rind and cut in 1/2 inch squares. Cut other
half in 1 inch strips leaving rind attached. Set aside.
3.Preheat oven to 250 degrees. Line bottom of earthenware crock or beanpot
with squares of salt pork and onion. Place beans on top.
4.Bring 1 quart of water to boil in large saucepan and add garlic, tomato,
salt, pepper, dry mustard, brown sugar, molasses, bay leaves and vinegar.
Simmer 1 minute.Mix well and pour over beans.
5.Score the strips of salt pork and place on top of beans and liquid. Cover
pot and place in oven.
6. Bake 5 hours checking occasionally to be sure liquid is just covering
beans. Add water as needed. After 5 hours, remove cover and cook 1 hour
longer. Remove salt pork strips and stir mixture before serving.
NOTES : Jasper White is one of the Boston area's most well known chefs.
This is his version of Boston Baked Beans. He suggests serving this with
venison or game. He also suggests rebaking them in a hollowed out baby
pumpkin. I like this served with a simple salad, good bread and a couple of
bottles of any good california merlot. Have a few friends over on a Sunday
night for a low key meal.
Recipe by: Jasper White
Posted to MC-Recipe Digest V1 #854 by Dan Taylor <dant69@idt.net> on Oct
19, 1997
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