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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
New England Baked Beans
Yield: Makes 4 to 6 servings
Ingredients:
1/2
pound dried navy beans
1/4
pound salt pork, trimmed
Water
1
small onion, chopped
2
cloves garlic, minced
3
tablespoons packed light brown sugar
3
tablespoons maple syrup
3
tablespoons unsulphured molasses
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/8
teaspoon black pepper
Bay leaf
1/3
cup canned diced tomatoes, well drained
Preparation:
1.
Rinse beans thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches water. Let stand at least 8 hours; rinse and drain.
2.
Cut pork into 4 (1/4-inch-thick) slices. Score pork with tip of sharp knife, taking care not to cut completely through pork; set aside.
3.
Bring 3 cups water to a boil in 1-quart saucepan. Place pork in water; boil 1 minute. Remove from saucepan to medium plate. Slice and set aside.
4.
Place beans in heavy 3-quart saucepan. Cover beans with 2 inches cold water. Bring beans to a boil over high heat. Reduce heat to low; simmer, covered, 30 to 35 minutes or until tender. Drain, reserving liquid.
5.
Preheat oven to 350°F. Line bottom of large casserole with half of pork slices. Spoon beans over pork slices.
6.
Place 2 cups reserved bean liquid in 1-1/2-quart saucepan. Bring to a boil over high heat. Add onion, garlic, brown sugar, maple syrup, molasses, salt, mustard, pepper and bay leaf; simmer 2 minutes. Stir in tomatoes; cook 1 minute. Pour onion mixture over beans in casserole. Top with remaining pork slices.
7.
Cover casserole with foil. Bake 2-1/2 hours. Remove cover; bake 30 minutes or until thickened. Skim fat from surface.
8.
Discard pork slices and bay leaf before serving. Garnish with fresh parsley, if desired.
This recipe appears in:
Northeastern
