Matt Murphy's Baked Beans |
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Prep Time: 30 Minutes Cook Time: 390 Minutes |
Ready In: 420 Minutes Servings: 8 |
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The very same bake beans that are served along with pan fried breakfast sausage, mashed potatoes and sour cream down at Matt Murphy's Pub (in Brookline, Mass.) This recipe was printed in the 1/28/04 edition of my newspaper, courtesy of Matt Murphy's Pub. Prep time does not include the overnight soaking of the beans. Ingredients:
1 lb white beans |
1 small white onion, diced |
3 stalks celery, diced |
3 tablespoons chopped fresh sage |
1 1/2 tablespoons chopped fresh thyme |
6 tablespoons butter |
1 tablespoon toasted and ground whole fennel seed |
1 tablespoon toasted and ground whole coriander seed |
1 cup red wine |
1/2 cup honey |
1 tablespoon molasses |
2 tablespoons tomato paste |
3 cups chicken stock |
water (as needed to cover/add to beans) |
2 tablespoons cider vinegar, to taste |
salt, to taste |
black pepper, to taste |
Directions:
1. Soak the beans in water overnight.
2. Drain.
3. In a large Dutch oven, sweat** the onion, celery, sage and thyme in the butter.
4. Add the drained beans, fennel and coriander seeds, red wine, honey, molasses, tomato paste and chicken stock.
5. Add water until beans are covered.
6. Preheat oven to 350°F.
7. On stove top, bring bean mixture to a boil.
8. When mixture boils, remove Dutch oven from stove and place in preheated 350°F oven.
9. Bake, stirring often for at least 6 hours, adding additional water as needed.
10. When beans are done, stir in vinegar, salt and pepper to taste.
11. **sweat=cooking vegetables slowly, over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent.
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