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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 8 |
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Just regular 'ol baked beans, I prefer baked over crockpot for this dish. I like to have this with a caesar salad and toasted garlic bread. Sweet with heat, everyone likes it, I tame it down if the milder taste buds show up. Read more . It's also good after being in the freezer and heated up. Ingredients:
2 cups dry navy beans or 5 cups cooked |
2 1/2 litres cold water |
1 teaspoon salt |
for topping up water in bean pot when in oven |
2 tbsp. chicken bullion stock powder (already added to the spice mix) |
4 cups water for stock, unless i have chicken stock on hand. |
1 medium onion, thinly sliced |
4 ounces salt pork (2 1/2 by 3 inch) cut in half score half for the top, thinly slice remainder into the pot. or a pork hock de-boned and diced |
1/3 cup molasses |
1/2 cup ketchup |
3/4 cup unpacked brown sugar |
1 1/2 teaspoon dried mustard |
1 teaspoon ground black pepper |
1 1/2 tsp garlic powder or 3 cloves garlic, minced |
1 inch fresh ginger, minced |
1 teaspoon ground ginger |
1 teaspoon clove |
1 bay leaf |
1 tsp crushed chillies (i like a bit of bite) |
2 tbsp (or more) italian seasoning |
Directions:
1. Rinse beans, soak overnight in cold water.
2. Add salt to beans and water; bring to boiling, simmer till beans are tender, about 1 hour (do not cover pot completely, it’ll boil over).
3. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed;
4. Mix with molasses, brown sugar mustard, and chicken boulion.
5. Cut salt pork in half; score one half. Thinly slice remainder.
6. In a 2 quart bean pot, combine beans, onion and salt pork.
7. Pour molasses mixture over. Top with scored pork. Cover.
8. Bake in 300 oven for 5 to 7 hours. It will require topping up with more stock/liquid from time to time.
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