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Side: Molasses Baked Beans

Source of Recipe

From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"Erin French is the extraordinary owner/chef of the Lost Kitchen in Freedom, Maine. The baked beans recipe in her cookbook is the old-fashioned real thing; it has so much flavor and texture yet is not at all complicated to make."

List of Ingredients

â—¦ 1 ½ pounds dried cannellini or Great Northern white beans
â—¦ ½ pound pork belly (rind removed), ½-inch diced
â—¦ ½ pound slab smoked bacon, ½-inch diced
â—¦ 2 cups chopped yellow onions (2 onions)
â—¦ 1 ½ cups light brown sugar, lightly packed
â—¦ ½ cup ketchup
â—¦ ½ cup molasses
â—¦ ½ cup pure maple syrup
â—¦ 2 tablespoons apple cider vinegar
â—¦ 1 tablespoon dry mustard, such as Coleman's
â—¦ ½ teaspoon crushed red pepper flakes
â—¦ Kosher salt and freshly ground black pepper


Recipe

The night before you plan to cook, place the beans in a large bowl, add enough water to cover by 1 inch, and refrigerate overnight.

The next day, preheat the oven to 300° F.

Drain the beans and place them in a medium (10- to 11-inch) Dutch oven. Add enough water to cover the beans by 2 inches, bring to a boil, lower the heat, and simmer uncovered for 45 to 50 minutes, until very tender. Skim off any foam that rises to the surface while they cook. Drain and return the beans to the Dutch oven.

Meanwhile, bring 4 cups of water to a boil. Heat a large (12-inch) sauté pan over medium heat and cook the pork belly and bacon together for 5 to 7 minutes, tossing often, until lightly browned. Remove to a plate with a slotted spoon and drain off all but 3 tablespoons of the fat. Add the onions and cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until tender and lightly browned.

Add the onions and the reserved pork mixture to the beans along with the brown sugar, ketchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, 4 teaspoons salt, and 1 teaspoon black pepper and combine. Pour in enough of the boiling water to *just* cover the beans, cover, and bake for 5 hours, checking the liquid level every hour. (If the beans are too dry, add a little more boiling water). Remove the lid for the last 15 minutes so the beans turn a warm mahogany color. Check the seasonings and serve hot.

Serves 8