Baked Beans II - The Once and Future Beans

Revised 2016 Jul 04

10 servings


1 pound dried beans *
3/4 pound bacon , chopped
1 pound pork ribs
2 onions, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
2 teaspoons sambal oelek
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
stock **
1 teaspoon black pepper
2 teaspoons fish sauce


Heat oven to 250F.

Soak beans in a non-reactive container overnight in just enough cold water to submerge them completely.

Place a cast iron Dutch oven over medium heat and stir in the bacon and onion until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, molasses., sambal oelek, mustard, and vinegar.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Stir then add the ribs. If necessary add enough broth to the soaking liquid to equal 4 cups. Add the liquid to the Dutch oven and bring to a boil over high heat. Stir in black pepper and fish sauce. Cover the pot and put in the oven for 6 to 8 hours, or until the beans are tender. Check the consistency after 4 hours and every hour after that. Add liquid if it's getting too stiff.

Alternate cooking method
Soak the beans during the day and use the barbeque to bake the beans overnight (one burner on low keeps our barbeque at just over 250). Since the barbeque was already fired up I also gave the ribs a few minutes on the grill.

* Great Northern or navy are traditional for New England
** Whatever broth you have handy should be acceptable

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