Boston Baked Beans with Poblano Chiles and Pork - NBC Connecticut
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Taste of Today Recipes

Boston Baked Beans with Poblano Chiles and Pork

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     Boston Baked Beans with Poblano Chiles and Pork
    NBCConnecticut.com
    Boston Baked Beans with Poblano Chiles and Pork

    Chef Jamie Roraback from Lincoln Culinary Institute makes Boston baked beans with Poblano chiles and pork for New England Patriots fans in light of the Super Bowl.

    Ingredients

    • 1 Lb. dry white Navy beans
    • 1 Gal. warm water
    • 6 Tbsp. Kosher salt (or three substitute tbsp. of table salt)
    • 2 Tbsp. canola oil
    • ½ Lb. salt pork-rinsed of excess salt, rind removed and diced 1/2”
    • 2 Cups diced onions
    • 1/2 Cup roasted green chiles – diced
    • 1 Cup ketchup
    • 1/2 Cup apple cider vinegar
    • 1/2 Cup brown sugar
    • 1/4 Cup honey
    • As needed water

    Preparation

    1. Lay out the dry beans on a cookie sheet in a single layer and sort out for any stones, debris, etc. Rinse the beans and drain.
       
    2. In a large bowl or container, add the warm water. Whisk in the salt to dissolve fully. Add the beans and let sit at room temperature overnight or up to 24 hours.
       
    3. Drain the beans and rinse thoroughly to remove the salt and drain again.
       
    4. Place the beans in a pot and add enough cold water to cover by only 1”.
       
    5. Cover, bring to a gentle boil and turn down to a very gentle simmer. Simmer very gently for as little as 45 minutes or up to 90 minutes depending on the size and age of the beans. Check the beans every 15 minutes and add more water if the level gets below the level of the beans. Just barely keep the beans covered with water as they cook. When the beans are tender and creamy inside, very gently drain.
       
    6. Heat a large heavy bottomed sauce pot on medium high heat. Add the canola oil and the salt pork. Cook stirring for about 5 minutes to render some of the fat. Add the onions and cook for about 5 minutes stirring or until softened and sweet smelling. Add the green chiles, ketchup, vinegar, brown sugar and honey. Stir until smooth. Add enough water to make the consistency of a slightly thin barbecue sauce. Bring to a simmer. Add the cooked beans and gently cook for about 30 minutes to blend the flavors. Alternatively, the last step can be done in the oven instead of simmering on the stove top. Serve and enjoy!


    Lincoln Culinary Institute’s Website: www.lincolnculinary.com.

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