
Bark Baked Beans
Adapted from Bark of Brooklyn
Serves 8
To soak the beans:
1 lb. marfax, cranberry or red kidney beans
1 gal. water
1 pc. smoked ham hock
Seasoning mixture:
1 1/4 cup ketchup
1/2 cup Dijon mustard
2 oz. molasses (4 T)
1/2 cup brown sugar
1/2 cup cider vinegar
2 tsp. salt
To start:
2 tsp. grape seed oil
1/2 lb. smoked bacon, diced large
3 cloves garlic, chopped
2 Spanish onions, diced small
Pinch of salt
Soak beans with water and hock for at least 8 hours, or alternatively you can bring the water, beans and hock to a simmer, simmer for 5 minutes, then let sit for 1 hour.
Heat oven on low to about 250 degrees.
Cook bacon stove top in grape seed oil in an oven ready pan, then add garlic and onion and cook slowly. Add seasoning mixture and mix through. Drain the beans and add them to the bacon-seasoning mixture pan, reserving the bean soaking water. Add bean soaking water to cover by 2 inches, then add smoked pork.
Bring to a simmer and bake in oven for 8-12 hours until cooked through.
Alternately, precook the beans and add to the seasoning mix to reduce cooking time in oven. If beans are precooked, bake in oven for 1 hour.
Do enjoy!
I bought some marfax beans at a farmers market and will use them in this recipe.
ReplyDeleteThat's wonderful, Amy! Do let me know how it turned out!
ReplyDelete