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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 10 |
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Jeremiah Tower Cooks by Jeremiah Tower. Requires 24 hour advanced preparation. Ingredients:
dried beans: makes 5 cups |
2 cups dried bean, such as small white beans, flageolets, cannellini, or black turtle beans |
1 gallon poultry, ham or meat stock (you need this much to keep replenishing the liquid) |
1 head fresh garlic, root removed, crushed |
1 ham bone or knuckle |
1 cup aromatic vegetable mix, wrapped in cheesecloth (see below) |
1 herb bundle (see below) |
1 tbs freshly chopped garlic |
1/4 cup olive oil |
salt and freshly ground pepper, to taste |
vegetable mix |
1 lb carrots, peeled, and chopped |
1 lb yellow or white onions, chopped |
1 lb celery stalks, chopped |
1 bay leaf crumbled |
herb bundle |
4 green leek leaves, washed |
1 stalk celery |
1 bay leaf |
4 sprigs fresh parsley |
2 sprigs fresh or dried thyme |
2 sprigs fresh chervil |
1 sprig fresh tarragon |
4 cups dried cannellini beans, cooked |
Directions:
1. Dried Beans Cooking Directions:
2. Put the washed beans in a pot at least twice the size of the volume of the beans. Cover with cold water by 4-inches. Bring to a boil over high heat, stirring the beans a couple of times. When the water boils, turn off the heat and let the beans sit uncovered for 15 minutes.
3. Pour the beans into a colander, run them under cold water to wash them completely, rinse out the pot, and put the beans back in.
4. Pour in enough stock to cover the beans by 6-inches, and then add the head of crushed garlic, ham bone, vegetable mix, and herb bundle. Bring to a boil and simmer the beans for 30 to 60 minutes or until tender, skimming any foam or scum that rises to the surface and making sure the beans are covered by 4-inches of liquid at all times.
5. Drain (save the liquid for soups and sauces), discard all the ingredients except the beans, and toss the beans in the garlic and oil. Season and refrigerate until needed.
6. My Baked Beans:
7. Soaked the apricots in the rum for 2 hours, drain, saving the rum and chop them.
8. Preheat the oven to 325 degrees.
9. Put the beans in a big mixing bowl. Add the apricots and rum, the garlic, ginger, ancho chili powder, brown sugar, molasses, mustard, steak sauce, and vinegar.
10. Mix well and put in the bean pot. Layer the bacon on top of the beans. Pour in the stout and enough bean-cooking liquid to cover the beans by 1-inch. Cover and put in the oven. Bake 2 hours, topping up with liquid as it disappears.
11. When cool enough to handle, take out the bacon and chop. Add the chopped bacon to the beans and mix. Stir salt and pepper into the beans if needed. Cover and refrigerate overnight.
12. To serve, add 2 cups of the cooking liquid or chicken stock, and heat the beans uncovered for 30 to 45 minutes at 350 degrees, or until the beans are heated through.
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