Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and soaked overnight
- 1 pound salt pork, cut into small pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt, to taste
Special Equipment Needed:
- Large Dutch oven or oven-safe casserole dish with lid
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or oven-safe casserole dish, layer the salt pork pieces on the bottom.
3. Add the chopped onion and minced garlic on top of the salt pork.
4. In a mixing bowl, combine the dried thyme, rosemary, paprika, black pepper, and cayenne pepper. Sprinkle the spice mixture over the onions and garlic.
5. Add the soaked navy beans on top of the spices.
6. In the same mixing bowl, whisk together the chicken or vegetable broth, molasses, Dijon mustard, and apple cider vinegar. Pour the mixture over the beans.
7. Add enough water to the pot to cover the beans by about 1 inch.
8. Cover the pot with a lid and bake in the preheated oven for 2-3 hours, or until the beans are tender and the liquid has thickened.
9. Remove the lid and bake for an additional 30 minutes, or until the top is browned and crispy.
10. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 430
- Fat: 27g
- Carbohydrates: 28g
- Protein: 18g
- Sodium: 1050mg
- Fiber: 7g
- Sugar: 10g
Substitutions for ingredients:
- Salt pork can be substituted with bacon or pancetta.
- Navy beans can be substituted with cannellini beans or great northern beans.
- Molasses can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use smoked paprika for a smoky flavor.
- Add a can of diced tomatoes for a tomato-based casserole.
- Top with breadcrumbs or grated cheese for a crispy topping.
Tips and Tricks:
- Soak the navy beans overnight to reduce cooking time and improve texture.
- Cut the salt pork into small pieces to distribute the flavor evenly.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Stir the casserole occasionally during cooking to prevent sticking and ensure even cooking.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the casserole in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the casserole in individual bowls or on a large platter.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
- Crispy bacon bits.
- Grated cheese.
Pairings:
- Serve with crusty bread or cornbread.
- Pair with a green salad or roasted vegetables.
Suggested Side Dishes:
- Cornbread.
- Roasted Brussels sprouts.
- Green salad with vinaigrette dressing.
Troubleshooting Advice:
- If the casserole is too dry, add more water or broth during cooking.
- If the casserole is too watery, remove the lid and bake for an additional 30 minutes to thicken the liquid.
Food Safety Advice:
- Make sure to rinse and soak the navy beans overnight to remove any dirt or debris.
- Cook the casserole until the beans are tender and the liquid has thickened to ensure that it is fully cooked and safe to eat.
Food History:
- Salt pork and bean casserole is a classic New England dish that dates back to colonial times. It was a popular dish among sailors and fishermen due to its high protein content and long shelf life.
Flavor Profiles:
- This dish has a savory and slightly sweet flavor from the salt pork, molasses, and spices.
Serving Suggestions:
- Serve the casserole as a main dish for dinner or as a hearty side dish for a potluck or barbecue.
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