👨‍🍳 Instrukcje

1. 1

   Rinse beans and soak them in water overnight, or use a quick-soak method (boil for 2 minutes, let stand for 1 hour). Drain and rinse.

   💡 Wskazówki profesjonalistów: Soaking is crucial for even cooking and digestibility.
2. 2

   In a Dutch oven or oven-safe pot, combine the soaked beans, chopped onion, and half of the salt pork cubes.

   💡 Wskazówki profesjonalistów: Reserving some salt pork for the top adds a nice crispiness.
3. 3

   In a separate bowl, whisk together molasses, brown sugar, ketchup, dry mustard, salt, and pepper. Pour this mixture over the beans.

4. 4

   Add enough water to cover the beans by about 1 inch. Stir to combine.

   💡 Wskazówki profesjonalistów: Start with less water; you can always add more during cooking.
5. 5

   Place the remaining salt pork cubes on top of the beans. Cover the pot tightly.

6. 6

   Bake in a preheated oven at 300°F (150°C) for 5-6 hours, or until beans are tender and sauce has thickened. Stir occasionally, adding more water if needed.

   💡 Wskazówki profesjonalistów: Low and slow is the key to tender beans and a rich flavor.
7. 7

   Remove the lid for the last hour of cooking to allow the top to brown and crisp.

8. 8

   Let stand for 15 minutes before serving. The flavors meld beautifully overnight, making leftovers even better.