Ingredients
- 2 1/4 cups small white or cannellini beans, picked over and soaked overnight
- 2 teaspoons dry mustard
- 1/4 cup cider vinegar
- 1 tablespoon grated fresh ginger
- 1/2 cup dark brown sugar, firmly packed
- 1 yellow onion, diced
- 3 cups chicken stock
- 4 ounces salt pork, in one piece
- 2 large unsmoked pork hocks
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Salsa Garnish
- 1/2 small red onion, very finely diced
- 1/2 small bunch flat-leafed parsley, leaves only, coarsely chopped
- 2 plum tomatoes, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon soy sauce
Directions
Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.
Note: Salt pork is from the same cut of pork as bacon, but whereas bacon is usually cured in brine and smoked. Salt pork is cured in coarse salt, but not smoked.
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By rem3266_5270464
Elsah, IL
on July 05, 2010
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Problem with this recipe....Pork hocks (at least the ones I have purchased are huge and 1 hock, to me, is adequate to "meat" the need here, but if you like alot of meat then by all means go for two. Make sure the skin and fat are removed! The problem with this recipe is that it takes way way longer to cook the beans, at the temperature of 300, than they have suggested. I have tried this recipe 2 times. I had to cook the beans at least double the time they recommend. Either the time and temperature is a misprint or I am doing something very wrong....I will say though that once these beans are finished cooking they have a taste that would rival any baked bean ever!!! They are delicious. For this reason I have given it 5 stars but if I had rated the recipe based on the instructions I would have rated it 0 stars. PS...It does not say to cover the beans while baking in the recipe, but I have found that covering them part of the time is helpful. I also turned up the temperature 25 degrees at the end for about 1 hour..I would love someone else to try the recipe and give me their feedback.
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