Saturday, August 06, 2005

Southern Baked Beans

I'm baking this baked beans on the patio right now. I'll post pictures and a taste report this evening.


This recipe, which is attributed to the University of North Carolina at Chapel Hill, is from the July 15, 2005 issue of Foodservice Director. I've modified the recipe for camp Dutch ovens. Double the recipe for a 12-inch deep Dutch oven.

1 pound pinto beans, soaked in water for 24 hours
2 tablespoons corn oil
6 ounces country ham, fine dice
2 medium sweet onions, diced
1-1/4 teaspoons garlic powder
1/4 cup packed brown sugar
1/2 cup apple cider vinegar
2 tablespoons honey
4 cups water
1/4 cup black strap molasses
Salt and pepper to taste

Rinse soaked beans under cold running water. Place beans and 6 cups water in a 10-inch Dutch oven. Cover and bring to a boil over high heat. Cook 3 minutes, remove from heat and let stand 1 hour. Drain and rinse beans. Set aside.

In the same Dutch oven over medium heat, add oil, country ham and onions. Saute until onions are glossy, about 7 minutes. Add garlic, brown sugar, cider vinegar, honey, beans and 4 cups water.

Bake at 350 degrees (17 briquettes on lid and 8 under oven) for 1 hour. Remove lid and stir in molasses. Return lid and continue cooking until soft, about 1 hour additional. Serves 8 (1-cup) portions.

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