Recipe by: Chef John V.
Prep time: about 6-7 hour total, great for a crock-pot
3 cups white pea beans, soaked overnight in 8 cups water
1/2 cup brown sugar
3 tablespoons molasses
1/2 tsp. salt, if Kosher salt use 2 tsp.
1 tsp. dry
1 tsp. ground ginger
1 tsp. Worcestershire
1/2 lb. fresh pork belly or unsmoked bacon with
some lean meat attached, diced into 1" long x 1/2" wide
1 cup onions, diced into 1/4" pieces
Preheat oven to 250 degrees.
Drain the beans
but save the water. In a large mixing bowl, combine the
beans with the brown sugar, molasses, salt, mustard,
ginger and Worcestershire sauce, blending well. On the
bottom of a bean pot or Dutch oven place 1/4 pound of
the salt pork. Add the onions, then the bean mixture.
Cover with half of the reserved water and the remaining
Bring the beans to a boil over
medium-high heat. Remove from heat and cover the pot
with aluminum foil. Transfer the pot to the oven and
bake for about 5-6 hours, checking every hour or so to
see if the liquid has reduced. Add the reserved water as
needed, to keep the beans moist stir up the pot and
check the consistency. It should be a bit creamy and not
dry like normal canned baked beans.
immediately as a hearty side dish, or refrigerate and
serve chilled as a picnic dish!