Sam Adams Boston Baked Beans
Posted by Bob Skilnik on July 8, 2007
July Is National Baked Bean Month
2 pounds dried navy beans
2 bottles (24 ounces) Samuel Adams Boston Lager
¼ oil or bacon drippings (be authentic here and use the drippings)
3 onions, coarsely diced
1/3 cup dried yellow mustard powder
2 teaspoons freshly ground black pepper
¾ cup brown sugar
¾ cup pure maple syrup (or an additional cup brown sugar)
1 tablespoon paprika
2 small smoked pork shanks, split or 1 pound lean bacon
Salt to taste
In a large pan, soak the beans overnight with cold water. Drain the beans and cover with fresh water and 1 bottle of Samuel Adams Boston Lager and salt. Bring the beans to a boil, then simmer slowly for 1 hour or until the beans are tender. Place the beans in a large, ovenproof pan or Dutch oven along with the liquid they simmered in.
In a small fry-pan, heat the oil on medium heat and add the onions. Cook until they are a deep, golden caramel color, and then add to the beans. Mix the remaining ingredients, except the pork, into the beans. The pork shanks should be pressed down into the beans.
Place the pan, uncovered, in a preheated 300º F. oven and bake for 3 hours. Add the additional bottle of Sam Adams Lager plus enough water to just cover the beans, seasoning as needed. Allow the beans to continue cooking, uncovered, without adding additional liquid until they are browned on top and have cooked to the desired consistency, approximately 3 hours.
When cooked, serve as is or shred the meat from the pork shank and stir into the beans.