City Palate

The Entertaining Issue - November December 2017

Bourbon Baked Beans
Bourbon_Baked_Beans

July/Aug 2017

from Julie Van Rosendaal

Smoky baked beans simmered with bourbon makes a natural pairing. Starting with dry beans is worth your while – it takes a little extra time, but not much effort.

2 c. dry navy (little white) beans

1 small onion, finely chopped

2-3 garlic cloves, crushed

3/4 c. ketchup

1/4 c. packed brown sugar

1/4 c. molasses

1/4 c. bourbon

2 T. grainy mustard

2 T. balsamic vinegar

1 t. each salt and freshly ground pepper

1 ham bone, smoked pork hock or handful of diced ham (optional)

Preheat the oven to 325°F. If you want to kick-start the bean cooking process by soaking them, cover them with water and leave them overnight; otherwise just place the dry beans in a medium pot, add enough water to cover by a couple of inches and bring to a simmer. Cook for about an hour, until tender but still a bit firm to the bite. Drain, reserving the cooking water. Transfer the beans to your bean pot (or a heavy baking dish) and add the onion, garlic, ketchup, brown sugar, molasses, bourbon, mustard, balsamic, salt and pepper. Tuck in the ham bone or stir in the chopped ham. Add 2 cups of the leftover cooking water (add regular water to top it up if you need to) and stir to combine.

Cover and bake for 3-4 hours, uncovering for the last hour or so, or until the beans are tender and the sauce is thick and sticky around the edges. If the beans seem too dry, add a bit more water. Serves 8.


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