Bourbon Baked Beans
- serves 4
This comfort food side from Ricardo is made with navy beans, pork, and bourbon.
2 cup dried navy beans
1 tubs water for soaking
1 onion, sliced into thin discs
¼ lb(s) meaty salt pork, rind removed, cut into cubes
½ cup bourbon or Scotch
4 cup 4 cups water
1 tsp dry mustard
1 can 14 oz diced tomatoes, drained
⅓ cup molasses
1 pinch salt and pepper
1. Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.
2. With the rack in the middle or lowest position (depending on the size of your bean pot), preheat the oven to 170°C (325°F).
3. Place the beans in a 2.5-litre (10-cup) glazed earthenware bean pot. Set aside. In a non-stick skillet over medium heat, brown the salt pork and onion. Deglaze with the bourbon. Reduce for 1 minute. Pour into the bean pot. Add the water and mustard. Season with salt and pepper. Stir to combine. Cover and bake for 3 hours, stirring every hour. Add the tomatoes and molasses and continue baking until the beans are tender, about 3 hours. If necessary, add water during cooking. If the liquid level seems too high after 5 hours, bake uncovered for the final hour. Adjust the seasoning.