{"id":104,"date":"2007-09-09T09:17:03","date_gmt":"2007-09-09T15:17:03","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/09\/simple-baked-beans\/"},"modified":"2023-01-01T15:35:53","modified_gmt":"2023-01-01T15:35:53","slug":"simple-baked-beans","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/simple-baked-beans\/","title":{"rendered":"Simple Baked Beans"},"content":{"rendered":"

This recipe is one I found on-line. It is originally from Cooks Illustrated. I’ve been looking for a good baked bean recipe that is from scratch. Most start with Van Camps pork and beans. This recipe isn’t as robust as I had hoped, but there is a silver lining: this recipe tastes just like Van Camps to me. Now I need to find a recipe that takes it to the next level.<\/p>\n

Ingredients<\/strong>
\n4 oz. salt pork, trimmed of rind and cut into 1\/2 inch cubes
\n2 oz (2 slices) bacon, cut into 1\/4 ” pieces
\n1 medium onion, chopped fine
\n1\/2 cup plus 1 tbsp mild molasses
\n1-1\/2 tbsp brown mustard
\n1 pound (about 2-1\/2 cups) dried small white beans, rinsed, picked over
\n1 Tsp cider vinegar
\nSalt and ground black pepper to taste<\/p>\n

Serves 6-8<\/p>\n

1. Sort and rinse beans. Soak beans overnight in cold water
\n\"image114.jpg\"<\/a><\/p>\n

2. Adjust oven rack to lower-middle position. Heat oven to 300.<\/p>\n

3. Cut up pork, bacon, and onions
\n\"image115.jpg\"<\/a> \"image116.jpg\"<\/a><\/p>\n

4. Add salt pork and bacon to an 8-Quart Dutch oven. Cook over med. heat, stirring occasionally until lightly browned and most of the fat is rendered–approx. 7 minutes. Add onion and continue to cook, stirring occasionally until onion is softened–approx. 8 minutes
\n\"image117.jpg\"<\/a> \"image118.jpg\"<\/a>
\n5. Add 1\/2 cup molasses, mustard, beans, 1-1\/4 tsp. salt and 9 cups of water. Increase heat to medium-high and bring to a boil.
\n\"image119.jpg\"<\/a> \"image120.jpg\"<\/a><\/p>\n

6. Cover pot and set in oven. Bake until beans are tender–approx. 4 hours, stirring once every 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency–approx. 1-1\/2 hours longer.
\n\"image121.jpg\"<\/a><\/p>\n

7. Remove beans from oven, stir in remaining Tbs. of molasses, vinegar and salt\/pepper. Serve.
\n\"image134.jpg\"<\/a> \"image138.jpg\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe is one I found on-line. It is originally from Cooks Illustrated. I’ve been looking for a good baked bean recipe that is from scratch. Most start with Van Camps pork and beans. This recipe isn’t as robust as I had hoped, but there is a silver lining: this recipe tastes just like Van …<\/p>\n","protected":false},"author":1,"featured_media":103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[34],"tags":[73],"class_list":["post-104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sides","tag-beans"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/image138.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"predecessor-version":[{"id":735,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/104\/revisions\/735"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/103"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}