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By Anthony Salemme, contributing chef
Serves 12 as a side
Thick cut smoked pork belly bacon gives these small white beans a sweet hot smoky flavor. Perfect side for all your grilled feasts this Summer.
1-pound dry small white beans
3 bay leaves
1 teaspoon marjoram
4 cloves peeled garlic cloves, smashed with the back of a knife
1 large white onion, peeled and chopped in half
8 cups water
12 ounces thick cut smoked pork belly or bacon cut into 1-inch pieces
1 cup ketchup
1 cup maple syrup
1 cup dark brown sugar
1 Tablespoon fresh ginger, minced
¼ cup apple cider vinegar
¼ cup soy sauce
salt to taste toward the end of cooking time.
In a Dutch oven place the beans, onion, garlic, marjoram, bay leaves and water. Bring to a boil and then simmer for 1 hr. 15 minutes. The beans should be tender at this point but there will be some water left.
Pre-heat oven to 300F.
Next stir in the ketchup, maple syrup, brown sugar, ginger, vinegar, soy sauce, top off with the bacon. Bake for 3 hours. Stir and make sure there is enough liquid every hour. Remove the lid from the Dutch oven and continue cooking one more hour.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com