BAKED BEANS

Baked Beans image

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.

Provided by Martha Stewart

Number Of Ingredients 10

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 for Baked Beans
6 slices bacon, cut crosswise into 3-inch-long pieces
1/2 teaspoon coarse salt

Steps:

Preheat oven to 300 degrees.
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.
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.

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