Old-Fashioned Baked Beans
Ingredients
- 333.3 gWhite bean (soaked 12h)
- 133.3 gSmoked lardons (in matchsticks)
- 0.7 pcYellow onion (finely sliced)
- 1.3 pcGarlic (minced)
- 2 tbspCane molasses
- 1.3 tbspMaple syrup
- 0.7 tbspWhole grain mustard
- 0.7 tspSmoked paprika
- 0.7 tbspRed wine vinegar
- 0.7 LMineral water
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 1.3 tbspTomato paste
Method
Tender beans coated in a dark, glossy, syrupy sauce. The smokiness of the bacon balances the depth of the molasses for a hearty dish.
- 1
After soaking overnight, rinse the beans. Place them in a pot of cold water, bring to a boil and simmer until the skins slightly burst when you blow on them.
- 2
In a cast iron pot, brown the smoked bacon with the sliced onion. The fat should render and the onion should become translucent without too much browning.
- 3
Add the minced garlic, molasses, maple syrup, mustard, and smoked paprika. Pour in the tomato paste and vinegar to deglaze the juices at the bottom of the pot.
- 4
Stir in the drained beans. Cover with the cooking water. Bake at 150°C with a lid. The sauce should reduce and thicken until it perfectly coats the beans.
Frequently asked questions
How do you get this dish right?
- If the sauce is too thin at the end of cooking, remove the lid for the last 30 minutes.
- Only salt at the end: the bacon and molasses already take care of it.
How long does this dish keep?
Keeps for 4 days in the fridge. It's even better reheated the next day once the flavors have infused.
