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New Hampshire: Yankee Bean Pot Chili




Source of Recipe


The New England Yankee Cookbook,


Recipe Introduction


written by Imogene Wolcott in 1939.


List of Ingredients




2 1/2 cups dried yellow-eye beans
2 cups barbecue sauce
3/4 cup packed brown sugar
1/2 cup molasses
1 tablespoon prepared yellow mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons salt
8 dried whole ancho chile peppers
3/4 pound salt pork, scored deeply with a knife on the nonrind side


Recipe



1) Wash the beans and soak overnight in cold water. Drain. Place the beans in a large potand cover with fresh water.
Simmer 60 to 90 minutes, until the skins start to wrinkle.
Drain. In a large bowl, mix the beans with 1 cup of the barbecue sauce, the sugar, molasses, mustard, pepper, ginger,and salt.
2) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them.In a food processor or blender, puree the chiles with the remaining 1 cup of barbecue sauce.
3) Preheat the oven to 300°F. Add the chile puree to the beans, mix, and turn into a bean pot. Place the salt pork on top of thebeans with the rind side up. Cover the
bean pot and bake for 5 hours. Uncover for the last hour so the beans get crusty.