Chef and the Fat Man “Manly” Pork and Beans
Serves: Big pot
3 15oz cans navy beans --- drained (reserve the liquid)
or 1 lb dry white navy beans.
ChefHint- To degas beans, use the quick soak method. Boil beans in water for 2 minutes, then remove from the heat and let it stand for 2-4 hours with the cover on. Or soak overnight or 12 hours.
Next drain and discard the rinse water, rinse again then cover with fresh cold water.
THE BEAN POT:
8 slices cured bacon (thick, maple or hickory)
1 3/4 lbs ground pork or beef
Or 3/4 lb. of each pork and beef.
1 medium sweet, finely diced Vidalia onion
1/2 cup ketchup
1/3 cup pure maple syrup ( use no substitute )
1/4 packed dark brown sugar
1 1/2 tbs. Dijon mustard (or spicy brown mustard to make it more American)
1/4 tsp cayenne pepper
2 whole, minced cloves of garlic
1 tsp Chipotle pepper (optional)
1 tbs. vinegar (optional)
1 tbs. worcestershire sauce
1 tsp. (heaping) sweet paprika
Preheat oven to 300 degrees (better yet use the Big Green Egg) Cook ALL slices of bacon ½ way through reserving 4 slices for later. Rough chop 4 slices, cut them up into to sizes you enjoy. Remove All bacon to paper towels. Keep uncut strips separate. Brown meat. Place beans in Dutch oven or flameproof casserole. Add all remaining ingredients, to bean pot and mix well to combine. Place in oven or BGE uncovered bake 3 hours stirring every 1/2 hour for the first two hours. After final stirring: Lay additional 4 bacon strips on top if desired, cover tightly and bake 1 hour.
Created and perfomed by Chef Fred and Kevin (the slender Lad) at Bobby G's on Wednesday 3/23/2005