Stephanie Alexanders Baked Beans Food

STEPHANIE ALEXANDER'S BAKED BEANS

Steps:

• Preheat oven to 160⁰C.
• Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
• Heat oil in a large enamelled cast-iron casserole & sauté onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
• Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
• Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
• After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
• The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.

BAKED BEANS

Steps:

• In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.