We have leftover cannellini beans so we’re going to try and turn these into baked beans with the pancetta we cured a while back. Navy beans and salt pork are more typical, I think? But: go, go leftovers!
- 8 oz. dried cannellini beans, soaked overnight.
- approx 1 inch thick slice pancetta (you could dice this up too)
- 1 teaspoon dried mustard, dissolved in 1 teaspoon warm water
- 1/3 cup molasses
- 2 tablespoons rum
- Salt and freshly ground black pepper
Prep cannellini beans by bringing soaked beans to a boil and simmering for about one hour.
While the beans are cooking (if you don’t already have leftovers like we did…): Preheat oven to 250 F and mix dissolved mustard, molasses, rum, salt and pepper into a thick sauce.
Drain beans and add to a bean pot (a dutch oven would probably be fine too. Add beans, pancetta, and molasses-rum-mustard sauce in the beanpot. Stir to mix thoroughly. Add water so that the beans are moist, but not so much that they are submerged/floating. Cover with beanpot lid and Toss it all the oven. Check occasionally to make sure the beans aren’t dry.
Bake till soft. Probably 4-5 hours. At this point, you can take the lid of the beanpot off and let bake till the sauce thickens.
UPDATE: So, um, the beans stayed pretty firm. In the past, we’ve often done the boil stage following the Italian tradition with a smashed tomato and a part of a potato in the water, and they’ve gone very soft. The result was very full flavored and tasty, anyway! We ate them with traditional pork hotdogs and sauerkraut, both local products – natch!