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Baked beans

  • 200 g Red Kidney Beans, cooked w/o seasonings
  • 60 g Fatty Pork, diced
  • 1 Onion, minced
  • 200 g Dark Beer
  • Sauce
    • 60 g Molasses or Honey
    • 1 t Medium-Grain Salt
    • 1/2 t Black Pepper, ground
    • 1 t Dijon Mustard
    • 2 T Tomato Paste
    • 1 t Worcestershire Sauce
    • 3 T Brown Sugar
  • Water
  • For Garnishing
    • Fresh Coriander Leaves, chopped
  1. Preheat oven to 190ºC (375ºF).
  2. Fry. Heat an oven-safe saucepan over medium heat. Fry pork 8 minutes until light brown. Add onion, and fry 4 minutes until soft. Deglaze with beer, and cook off the alcohol. Remove from heat. Mix beans into pork-onion mixture.
  3. Make sauce. Combine sauce ingredients in a pan. Stirring continuously, bring to boil over high heat, and immediately remove from heat once homogeneous.
  4. Combine. Layer bean mixture evenly in the oven-safe saucepan. Drizzle sauce evenly over the beans. Sparringly add enough water to partially cover the top layer of beans.
  5. Bake 60 minutes, covered, at 190ºC (375ºF) until beans are tender.
  6. Garnish with coriander and serve.

  1. Culinary Institute of America, The. "Classic Baked Beans." The Bean Institute. 28 May 2019. ↩