Stephanie Alexanders Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

STEPHANIE ALEXANDER'S BAKED BEANS

Steps:

• Preheat oven to 160⁰C.
• Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
• Heat oil in a large enamelled cast-iron casserole & sauté onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
• Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
• Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
• After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
• The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.