Taste of Today Recipes

Taste of Today Recipes

Baked Beans with Maple, Green Chiles and Pork

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    NEWSLETTERS

    TK

     

    Baked Beans with Maple, Green Chiles and Pork
    Makes 2 ½         Quarts +
    By Chef Jamie Roraback
     
    1          Lb.                   Dry White Navy Beans
    1          Gal.                Warm Water
    6          Tbsp.             Kosher Salt (or 3 Substitute Tbsp. of Table Salt)
    2          Tbsp.              Canola Oil
    ½         Lb.                   Salt Pork-rinsed of excess salt, rind removed and diced
    2          Cups              Diced Onions
    2          tsp.                  Ground Cumin
    2          tsp.                  Ground Coriander
    ½         Cup                Roasted Green Chiles –diced
    1          Cup                Ketchup
    ½         Cup                Apple Cider Vinegar
    ½         Cup                Pure Maple Syrup
    ¼         Cup                Honey
    As Needed   Water
     
    ·         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.
     
    ·         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.
     
    ·         Drain the beans and rinse thoroughly to remove the salt and drain again.
    Place the beans in a pot and add enough cold water to cover by only 1”.
    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.
     
    ·         Heat a large heavy bottomed saucepot 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 cumin and coriander, cook for 30 seconds or until aromatic. Add the green chiles, ketchup, vinegar, maple syrup 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 stovetop. Serve and enjoy!
     
     
    Lincoln Culinary Institute’s Website: www.lincolnculinary.com