CookEat Recipe
Pork and Beans, New York Style
White beans cooked with salt pork, mixed with butter and molasses, then baked under overlapping pork slices and fresh breadcrumbs.
Method
Steps
Step 1
Sort and rinse one pint of dried large white cannellini beans. Cover generously with cold water and soak in the refrigerator overnight for at least twelve hours. Drain and discard the soaking water.
Step 2
Put the drained beans in a large saucepan with the two quarts fresh water and one and a half pounds uncooked, unsmoked salt pork. Add one carrot cut into quarters and one onion studded with two cloves. Tie the two leeks, two parsley branches, one bay leaf and one sprig thyme into a bouquet and add it with half a teaspoon ground white pepper.
Step 3
Cover, bring to a full rolling boil and keep boiling for at least thirty minutes, adjusting the heat to prevent boiling over. Continue covered at a gentle boil until the beans are fully tender and the pork is tender and reaches at least 71°C at its thickest part. Allow about two and a half hours in total, including the initial thirty-minute boil, and continue as needed; the clock alone does not establish readiness.
Step 4
Heat a conventional oven to 350°F. Lift out the cooked pork and keep it hot. Drain the beans on a sieve and discard the cooking liquor, carrot, onion with its cloves, and the entire herb bouquet.
Step 5
Return all the drained beans to the pan and gently mix in one ounce butter and one gill molasses. Transfer them to an oven-safe baking dish.
Step 6
Cut all the actual cooked pork into thin slices and arrange them over the beans, overlapping one another. Sprinkle the two tablespoons fresh breadcrumbs over the slices.
Step 7
Bake uncovered at 350°F for about twenty-five minutes, until the dish is hot throughout and the crumbs are browned, watching that they do not burn. Serve promptly.
Cooked it? Rate it.
Cooked 0 times