baked-beans-233992.json

{
    "directions": [
        "Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.",
        "Put oven rack in middle position and preheat oven to 350\u00b0F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.",
        "Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.",
        "Reduce oven temperature to 325\u00b0F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste."
    ],
    "ingredients": [
        "1 lb dried navy beans (2 1/4 cups)",
        "1 (1/4-lb) piece salt pork (rind discarded)",
        "4 1/2 cups water",
        "1 large onion, finely chopped (about 2 cups)",
        "2 chopped garlic cloves",
        "1/2 cup Grade B maple syrup",
        "1 tablespoon dry English mustard (preferably Colman's)",
        "1 teaspoon freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Garlic",
        "Mustard",
        "Pork",
        "Side",
        "Bake",
        "Bacon",
        "Fall",
        "Winter",
        "Potluck",
        "Maple Syrup",
        "Gourmet",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Baked Beans",
    "url": "http://www.epicurious.com/recipes/food/views/baked-beans-233992"
}