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Baked Beans Basics
Product Code: recipe-412
Reg. Price: $0.01
Unit of Measure:EACH
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It's all in the beans!

Basic Baked Beans Recipe

This recipe is adapted from Farmer Georgie of Willowood farms - grower of the Rockwell Beans. It's surprising, but one of the keys to a great baked bean recipe is the beans. And the Rockwell beans just happen to make one of the best baked beans on the planet.

ingredients:
3 cups of Rockwell beans - 1 bag (each cup is 2-3 servings)
1/2-1 cup dark muscovado sugar or substitute 1/2 cup sugar with 2 tablespoons of quality maple syrup for the last 15 minutes.
1/3 -1/2 cup dried mustard
1 medium onion - chopped
6-8 large cloves of garlic - chopped into large chunks
1/3 to 1/2 pound of Mangalitsa Jowl, cut into 1-inch chunks
3 to 5 strips applewood smoked bacon
Sea salt and tellicherry pepper to taste

directions:
Soak beans 16 hours in water. Changing water twice.

Turn on the oven to 325 to 350 degrees

Place beans in a 2-quart oven-safe casserole dish with lid. Add onion, garlic, jowl and half the muscovado sugar and half of the dry mustard.

Cover with fresh water, enough to conver the beans by about double their depth. Put the lid on.

Place into oven at 325-350 degrees.

Bake for 3-4 hours. Check every 30 minutes 0r so, stirring and add water if the beans start to show.

When the beans are soft and creamy, add the remaining muscovado sugar or maple syrup, remaining dry mustard and salt and pepper, as desired.

Place the casserole back in the oven without the lid and cook an additional 15 minutes to caramelize the top and cook off any excess water.

I N G R E D I E N T S

3 cups of Rockwell beans - 1 bag (each cup is 2-3 servings)
1/2-1 cup dark muscovado sugar or substitute 1/2 cup sugar with 2 tablespoons of quality maple syrup for the last 15 minutes.
1/3 -1/2 cup dried mustard
1 medium onion - chopped
6-8 large cloves of garlic - chopped into large chunks
1/3 to 1/2 pound of Mangalitsa Jowl, cut into 1-inch chunks
3 to 5 strips applewood smoked bacon
Sea salt and tellicherry pepper to taste

R E V I E W S

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