I am planning on making these beans to go with some BBQ ribs on Saturday. Any ideas for additions, deletions or substitutions? I'm looking for something close to baked beans, but cooked in a dutch oven on the stove.
1 lb. navy beans, yellow-eye beans, or other dried white beans
4 oz. salt pork, rind removed in one piece and reserved, meat cut into 1/4-inch dice
1 medium onion (5 to 6 oz.), cut into 1/2-inch dice
1 tsp. finely chopped garlic (optional)
4 to 5 cups Chicken broth or stock
2 Tbs. dark molasses (but not blackstrap)
3 Tbs. Tomato ketchup
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
Freshly ground black pepper to taste
1 tsp. kosher salt; more to taste
1 Tbs. apple-cider vinegar
¼ cup tequila
Maybe some tomatoes and or tomato paste
Pick over the beans for imperfections or foreign matter. Soak them in water overnight. Discard any “floaters” and drain.
Heat a large Dutch oven or other heavy-based 5-qt. pot over medium heat. Add the diced salt pork and cook until crisp and golden, letting most of the fat render, about 10 minutes. Add the onion and garlic (if using) and cook until it begins to soften, about 5 minutes.
Add 4 cups of the chicken stock, the molasses, ketchup, mustard, Worcestershire sauce, and pepper. Stir well to combine. Increase the heat to high and bring to a boil. Add the drained beans and the reserved pork rind and wait for the boil to return. Cover the pot and transfer it to the oven.
After the beans have been in the oven for 10 minutes, turn the heat down to 300°F. After 1 hour, check the pot and add water as needed to keep the beans just barely covered. Check it again every hour.
The beans are ready when they’re very soft and tender yet still retain their shape, about 2 to 2-1/2 hours for navy beans; 3-1/2 hours for yellow-eye beans. Remove the beans from the oven and discard the pork rind. Add the vinegar and season the beans with salt and more pepper, if you like. Stir the beans gently; as you stir, the starches will be released and the baked beans will become lightly thickened.