Slow-Baked Boston Beans with Smoked Pork Belly
Rich, smoky, and comforting! Slow-baked Boston beans with tender smoked pork belly.
Equipment
- Large bowl (for soaking), Dutch oven or slow cooker, Measuring cups, Spatula
Ingredients
- 500 g Dried navy beans soaked overnight
- 200 g Smoked pork belly diced
- 1 Large onion chopped
- 2 cloves Garlic minced
- 1/2 cup Molasses
- 1/4 cup Brown sugar
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp Dry mustard
- 1 tsp Smoked paprika
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 6 cups Water or chicken broth
Instructions
- Soak navy beans overnight in a large bowl with plenty of water.
- Drain and rinse.
- Preheat oven to 150°C (300°F) or prepare a slow cooker.
- In a Dutch oven or slow cooker, combine soaked beans, smoked pork belly, onion, and garlic.
- In a separate bowl, whisk together molasses, brown sugar, apple cider vinegar, Dijon mustard, dry mustard, smoked paprika, salt, and pepper.
- Pour the molasses mixture over the beans and pork belly.
- Add water or chicken broth until beans are covered.
- For oven baking: Cover and bake for 4-5 hours, stirring occasionally, until beans are tender and sauce is thickened.
- For slow cooker: Cook on low for 6-8 hours, or on high for 4-5 hours, stirring occasionally.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Serve with cornbread or crusty bread.Wine Advice:
A robust Zinfandel or a dark beer like a stout.Nutrition values
Calories: 450 kcal | koolhydraten: 60 g | Eiwitten: 25 g | Vet: 15 g | Suiker: 25 g