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Name: Indianaston Baked Beans (Synthesis)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 500 g Dry navy beans; 1 lg Onion; roughly chopped; 300 g Smoked belly of pork; 6 tb Maple syrup; 80 ml Molasses; 1 1/2 ts Dry mustard; 1 1/2 ts Ground ginger; 2 ts Salt; 1/4 ts Black pepper; Hot water

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INGREDIENTS

500 g Dry navy beans
1 lg Onion; roughly chopped
300 g Smoked belly of pork
6 tb Maple syrup
80 ml Molasses
1 1/2 ts Dry mustard
1 1/2 ts Ground ginger
2 ts Salt
1/4 ts Black pepper
Hot water

INSTRUCTIONS

Soak beans overnight in a saucepan. In the morning, add more water if necessary to cover, and parboil beans for 10 minutes. Then run cold water through beans in a colander or strainer. Cut pork jowl in one-inch cubes, leaving skin on. The quantity of the pork may be decreased if desired without affecting flavour. Put the chopped onions with half of the cubed pork on the bottom of the bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in pot and cover with the rest of the pork. Mix other ingredients with hot water and pour over the beans. Add enough water to make level with the beans. Bake in a 300 F. oven for 6 hours, adding water from time to time if necessary to prevent the beans from drying out. Recipe synthesised by IMH from recipes by John Hartman (Indianapolis Baked Beans) and Dave Sacerdote (Boston Baked Beans) Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98,

NOTES

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Indianaston Baked Beans (Synthesis)

500 g Dry navy beans
1 lg Onion; roughly chopped
300 g Smoked belly of pork
6 tb Maple syrup
80 ml Molasses
1 1/2 ts Dry mustard
1 1/2 ts Ground ginger
2 ts Salt
1/4 ts Black pepper
 Hot water

Soak beans overnight in a saucepan. In the morning, add more water if  necessary to cover, and parboil beans for 10 minutes. Then run cold water  through beans in a colander or strainer. Cut pork jowl in one-inch cubes,  leaving skin on. The quantity of the pork may be decreased if desired  without affecting flavour.    Put the chopped onions with half of the cubed pork on the bottom of the  bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in  pot and cover with the rest of the pork. Mix other ingredients with hot  water and pour over the beans. Add enough water to make level with the  beans. Bake in a 300 F. oven for 6 hours, adding water from time to time if  necessary to prevent the beans from drying out.    Recipe synthesised by IMH from recipes by John Hartman (Indianapolis Baked  Beans) and Dave Sacerdote (Boston Baked Beans)    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98,

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 5 Servings

Calories: 402
Calories from Fat: 20 (5%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 15.8mg		1 %
Potassium 1412.8mg		37 %
Total Carbohydrate 75.8g		22 %
	Dietary Fiber 25.4g	102 %
	Sugars, other 50.4g
Protein 23.1g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 402

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