Sweet-Baked White Beans With Pork
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
61
Spice
62
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Dry Mustard2 tbsps
Cider Vinegar1 tbsp
Ginger (grated fresh)3 cups
Chicken Stock1 tsp
Salt1 small
Red Onion (very finely diced)2 tbsps
Olive Oil1 tsp
Soy SauceDirections:
1
Preheat oven to 300 degrees
2
Drain the soaked beans in a colander and rinse them with cold running water
3
In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock
4
Whisk together until evenly blended and add the beans
5
Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side
6
Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick
7
Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching
8
About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well
9
Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa