Recette de Michael Smith, Inn Chef
Note: Je remplace le bacon par du lard salé coupé en morceaux et j’ajoute un peu d’huile d’olive pour faire sauter les onions.
- 2 lb dried beans
- 20 cup cold water
- 4 onions, medium, diced
- 1/2 cup bacon, double smoked, finely sliced (ou lard salé)
- 2 garlic cloves, minced
- 2 cup maple syrup
- 1/2 cup molasses
- 1 cup tomato juice
- 2 tbsp fresh ginger, grated
- 1 tbsp dried mustard
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp white wine vinegar
- Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.
- Preheat the oven to 300 F.
- Drain beans and combine them in large saucepan with 5 litres of cold water.
Simmer until almost tender, about 45 minutes.
- Drain, reserving cooking liquid.
- Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.
- When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.
- Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.
Add enough of the reserved cooking liquid to just cover the beans.
- Cover and bake for approximately 3 hours, or until beans are tender.
Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
- Stir vinegar into beans when they are tender and ready to serve!