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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound california small white beans |
1/2 cup onions, finely chopped |
1/2 cup celery with leaves, finely chopped |
1/4 cup green bell pepper, chopped |
1 tablespoon garlic, minced |
3 tablespoons olive oil |
1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour |
1/4 cup dark brown sugar |
1/4 cup thick molasses |
1 tablespoon dry mustard |
3 tablespoons worcestershire sauce |
1/2 teaspoon ground cloves |
chicken, veal, or pork stock (optional) |
2 bay leaves |
1 teaspoon salt |
1 teaspoon cracked black pepper |
1 teaspoon fresh thyme |
1 cup country cured slab bacon, diced |
Directions:
1. Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.
2. Grace the Table, Alexander Smalls, HarperCollins
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