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RECIPES
Butcher Block Baked Beans
Serves 4 to 5
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Courtesy of The Tavern Kitchen and Bar’s Jeff Hubbard | Photo by Greg Rannells
June 2011

Butcher Block Baked Beans

INGREDIENTS

2 cups dried navy beans
2 oz. bacon, diced
2 oz. pancetta, diced
1 oz. roasted jalapeño sausage (other sausages will work), diced
1 oz. porchetta, diced
1 large onion, diced
1 small red bell pepper, diced
1 jalapeño, diced (with seeds)
2 Tbsp. minced garlic
2 quarts chicken stock
1 cup chili sauce
½ cup golden molasses
½ cup dark brown sugar, loosely packed
¼ cup prepared yellow mustard
2 Tbsp. dark chili powder
1 Tbsp. granulated garlic
2 Tbsp. paprika
2 Tbsp. fresh thyme
Salt and freshly ground black pepper
Cotija cheese
Green onions, chopped

PREPARATION

• Soak the navy beans in 1 gallon of water. After 24 hours, drain and set the beans aside. Render the bacon, pancetta, sausage and porchetta in a pot.
• Once the meats are rendered, add the onion, bell pepper, jalapeño and garlic. Sweat until tender and fragrant.
• Add the chicken stock, chili sauce, molasses, brown sugar, mustard, spices and drained beans. Stir well. Simmer over medium heat for approximately 45 minutes until the beans are tender and the liquid has reduced by about ¼.
• Adjust the seasoning with salt and pepper to taste.
• Garnish with grated or crumbled Cotija cheese and chopped green onions.

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