Baked Beans (The Best)
Baked Beans (The Best)
Ingredients
- 2 ¼ cups (450 g) dried white beans or navy beans
- 1 piece (¾ lb/340 g) streaky salted pork, rind removed
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp butter
- 6 cups (1.5 litres) unsalted chicken broth
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) molasses
- ¼ cup (60 ml) ketchup
- 2 tsp dried mustard
- ½ tsp ground black pepper
- 2 bay leaves
Instructions
- Place the beans in a large bowl. Cover with water and let soak for 12 hours or overnight at room temperature. Add water, as needed, so the beans are always covered. Rinse and drain.
- Meanwhile, place the salted pork in another bowl. Cover with cold water. Cover and refrigerate for 12 hours or overnight. Drain.
- Place the salted pork in a small pot. Cover with cold water. Bring to a boil. Remove from the heat and let sit for 15 minutes. Drain. Set aside on a plate.
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- In a Dutch oven over medium heat, brown the onion and garlic in the butter. Add the remaining ingredients as well as the white beans and salted pork. Mix well. Bring to a boil. Cover and bake for 4 hours.
- Remove from the oven and stir the beans. If the sauce is not thick enough, mash a few beans with the back of a wooden spoon. Cover and let rest for 15 minutes to let the sauce thicken. Adjust the seasoning.
- Remove the salted pork and place on a work surface. Slice the pork, removing any excess fat as needed. Serve the beans with a slice of pork.
Baked Beans (The Best)