Meaty Baked Beans Recipe source: American Test Kitchen
Ingredients: Serve 6
1 pound ( 2 ½ cups ) dried pink beans, picked over and rinsed
1 tablespoons vegetable oil
1 onion, chopped fine
4 garlic cloves, minced
6 cups water
1 ( 2 ½ to 3 pound) boneless smoked pork shoulder roast, cut into 4 pieces
1 cup ketchup
½ cup packed dark brown sugar
¼ cup spicy brown mustard
Pepper
Procedures:
Place beans in Dutch oven and add water to cover by 1 inch. Let stand overnight; drain well.
Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in dutch oven over medium heat until shimmering. Add onion over medium heat and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water, pork , and beans and bring to boil. Cover, transfer to oven, and cook until beans are just beginning to soften, about 1 hour.
Stir in ketchup, sugar, and mustard. Bake, uncovered, until beans are completely tender and sauce is slightly thickened, 2 to 3 hours. Remove pork from pot and transfer to plate. When cool enough to handle, cut pork into bite size pieces and return to pot; discard fat. Season with pepper to taste. Serve. (beans can be refrigerated for up to 3 days) end.
Ingredients: Serve 6
1 pound ( 2 ½ cups ) dried pink beans, picked over and rinsed
1 tablespoons vegetable oil
1 onion, chopped fine
4 garlic cloves, minced
6 cups water
1 ( 2 ½ to 3 pound) boneless smoked pork shoulder roast, cut into 4 pieces
1 cup ketchup
½ cup packed dark brown sugar
¼ cup spicy brown mustard
Pepper
Procedures:
Place beans in Dutch oven and add water to cover by 1 inch. Let stand overnight; drain well.
Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in dutch oven over medium heat until shimmering. Add onion over medium heat and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water, pork , and beans and bring to boil. Cover, transfer to oven, and cook until beans are just beginning to soften, about 1 hour.
Stir in ketchup, sugar, and mustard. Bake, uncovered, until beans are completely tender and sauce is slightly thickened, 2 to 3 hours. Remove pork from pot and transfer to plate. When cool enough to handle, cut pork into bite size pieces and return to pot; discard fat. Season with pepper to taste. Serve. (beans can be refrigerated for up to 3 days) end.
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