Beans with bacon twist (Print Version)
# Ingredients:
→ Beans
01 -
4 cups of dried white beans (Navy beans)
→ Liquids
02 -
Soaking water
03 -
7 cups of cold water (approximately, for cooking)
→ Vegetables
04 -
3 Italian tomatoes, diced
05 -
3 onions, finely chopped
→ Meats
06 -
5 slices of bacon, cut into small strips
07 -
250 g of skinless salted pork, sliced into lardons
→ Seasonings and Condiments
08 -
250 ml (1 cup) of ketchup
09 -
125 ml (1/2 cup) of molasses
10 -
60 ml (1/4 cup) of brown sugar
11 -
30 ml (2 tbsp) of balsamic vinegar
12 -
5 ml (1 tsp) of dry mustard
13 -
5 ml (1 tsp) of salt
14 -
Freshly ground pepper, to taste
# Instructions:
01 -
Put the beans in a large bowl and cover them with warm water. Leave them to soak overnight at room temperature. Make sure the beans stay submerged by adding more water if needed. Drain and rinse before use.
02 -
Set the oven rack in the center and preheat it to 250 °F (120 °C).
03 -
In a big oven-safe pot (about 4.5 liters), combine the beans, bacon, salted pork, tomatoes, onions, ketchup, molasses, brown sugar, balsamic vinegar, dry mustard, salt, and black pepper.
04 -
Pour in enough cold water so that it covers the beans by about 2 inches. Heat it on medium until it starts boiling.
05 -
Take the pot off the stove, cover it, and bake it in the oven for about 7 hours. Stir it per hour and add more water if it looks dry. The beans should be soft once done.
# Notes:
01 -
Cooked beans can be made a day ahead and warmed up when you're ready to serve.