Later On

A blog written for those whose interests more or less match mine.

Boston Baked Bean with a twist

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I made this recipe, with a few changes. Yesterday I bought a smoked ham shank (lots of meat, relatively little fat) and two smoked pork hocks (lots of fat, relatively little meat—generally used for flavoring) and roasted them, covered, in my bigger Staub round cocotte (the lemon yellow one) in a 200ºF oven overnight with about 1/2 cup of water. And I soaked the small white beans overnight as well.

This morning, using my hands, I deboned the hocks and shank and put the fat and the meat into separate bowls, and I poured the liquid in my fat skimmer cup.

I used half the fat as the bottom layer, then half the beans, all the meat (torn into small pieces, a large chopped onion, the rest of the beans, and topped that with the rest of the fat.

For the 3 cups of hot water, I started by pouring into the 4-cup measuring pitcher the non-fat portion of the liquid from the overnight cooking (and discarded the fat portion), then added hot water to bring it up to the 3-cup mark. I added the brown sugar, molasses, ground cloves (closer to 1/4 tsp), and Dijon mustard (and I used 1/4 c (i.e., 4 Tbsp) of that), whisked it to mix well—and if you do this, after you finish whisking, whisk it some more: the brown sugar is slow to dissolve. You may want to stir that up with a spatula.

I then poured the liquid over the beans, meat, fat, and onion, covered the pot, and returned it to the 200ºF oven for the day.

The recipe says to cook in a slow cooker on “Low” (200ºF) or in an oven at 250ºF. I don’t understand why the temperature discrepancy, so I’m going with a 200ºF oven.
Should be good.

Written by LeisureGuy

8 January 2013 at 10:01 am

Posted in Food, Recipes

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