advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Baked Beans

Serve this sweet and savory side dish from chef Hugh Acheson, author of "A New Turn in the South," with his Pan-Roasted Pork Chops and Agrodolce recipes.

Baked Beans

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, March 2012

Ingredients

  • 2 cups dried white navy beans, covered with cold water and soaked for 24 hours
  • Cold water
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon finely grated fresh orange zest
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry mustard
  • 2 tablespoons maple syrup or sorghum syrup
  • 2 cups Chicken Stock
  • 6 slices bacon, cut crosswise into 3-inch-long pieces
  • 1/2 teaspoon coarse salt

Directions

  1. Preheat oven to 300 degrees.

  2. Drain soaked beans and transfer to a large, heavy pot. Add enough cold water to cover by 2 inches and bring to a boil; simmer until beans are tender, skimming foam that rises to the top as necessary, about 60 to 90 minutes. Drain, reserving 1 cup cooking liquid.

  3. Place beans and reserved cooking liquid in a heavy 3-quart baking dish with a lid. Add thyme, orange zest, garlic, dry mustard, maple syrup, and chicken stock. Arrange bacon over beans, cover, and transfer to oven; bake for 1 hour. Remove lid and continue baking 45 minutes more. Season with salt and serve.

Reviews (1)

  • avidmysterylover 27 Mar, 2012

    Sounds great but he did not cover and the recipe calls for 1 hour covered and 45 minutes uncovered. Which one????