MOLASSES BAKED BEANS WITH SALT PORK
Steps:
- Gather the ingredients.
- Rinse the beans and pick them over. Place in a large bowl; add water to more than cover the beans (beans will expand).
- Let beans stand overnight. Drain beans.
- Combine beans and onion in a large saucepan; add water to cover and heat to boiling.
- Cover and simmer for about 45 minutes or until skins begin to burst when you scoop a few out in a spoon and blow on them.
- Drain liquid into a small bowl and reserve for sauce and cooking.
- Measure one cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt. Stir well.
- In a 2-quart bean pot or baking dish, layer half of the salt pork and all of the beans.
- Pour the molasses mixture over beans; add just enough more reserved bean liquid to cover the beans. Top with remaining salt pork, pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.
- Bake the beans covered at 300 F for 4 hours, checking occasionally. If beans seem too dry, add more reserved liquid. Uncover and bake for about 1 hour longer or until the baked beans are tender.
Nutrition Facts : Calories 275 kcal, Carbohydrate 38 g, Cholesterol 12 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 655 mg, Sugar 22 g, Fat 12 g, ServingSize Servings 6 to 8, UnsaturatedFat 0 g
WHITE BEANS WITH SALT PORK
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place beans and baking soda in a large bowl. Add enough water to cover by 2 inches. Let soak, overnight, at room temperature.
- If using salt pork, bring a large saucepan of water to a boil over high heat. Add salt pork and cook for 10 minutes. Drain and let cool.
- Cut salt pork or pancetta into 1/2-inch cubes. Place in a medium saucepan and add enough water to cover by 1/2 inch. Bring to a simmer over medium heat. Add rosemary and continue cooking until tender, adding more water as necessary to keep meat covered by 1/4 inch, about 30 minutes for salt pork or 10 minutes for pancetta. Remove from heat and set aside.
- Drain beans and place in a medium saucepan. Add enough fresh water to cover by 2 inches. Bring to a simmer over medium-high heat and cook until tender, about 35 minutes, skimming any impurities that rise to the surface. Remove from heat and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, prosciutto, and parsley; cook, stirring, until onion and garlic are lightly golden, about 8 minutes. Add tomatoes and cook until softened, about 5 minutes. Drain salt pork or pancetta and add to pan, along with beans and their cooking liquid. Bring to a simmer, skimming surface as necessary. Partially cover saucepan, reduce heat and gently simmer until beans are tender and salt pork is translucent, about 20 minutes.
- Drizzle with olive oil and season with salt; serve with bread.
PORK AND BEANS WITH GARLIC AND GREENS
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew. This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
Provided by John Willoughby
Categories project, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Drain and rinse the soaked beans, then heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
- Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
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