On Wed, 27 Oct 2010 13:42:31 -0400, blake murphy
> wrote:

> this may be a good recipe, but it's unlike any other for baked beans that
> i've ever seen.

It reminded me of a recent thread in uk.f+d about Jersey bean crocks.
The discussion was about using pig trotters - nobody mentioned using
pork belly and the mere thought of using a hock was almost heretical.

http://www.i-love-jersey.co.uk/bean-crock.html

Jersey Bean Crock

Bean Crock has become the traditional dish of Jersey. It makes a
filling but very tasty meal, and there are as many recipes as there
are cooks - but they're all based on a mixture of dried beans, pork -
preferably on the bone - or sometimes beef, and onions.

Traditionally, the jar of beans and meat was carried to the bakery to
cook overnight. A good bean crock relies on long, slow cooking.

Traditional crock pots are still sold in Jersey - but you can use a
large casserole dish with a lid, or even a slow cooker to make a bean
crock.

Sometimes the beans used are just haricot beans, sometimes they are
mixed beans. If you want to try making your own, Touzels Pet Shop near
the Central Market sell mixed bags of beans for bean crocks, as well
as the crock pots.

It was traditional to use pig's trotters - they give a rich gravy
which forms a gel as it cools, but don't have much meat on them, so
you need to add extra pork. Hocks can also be used. My recipe uses
belly pork - easier to get and I don't have any problem getting a good
thick gravy despite the lack of bones.

Ingredients

500g/1lb mixed beans
500g/1lb belly pork, cubed
2 onions
4 bay leaves
Black pepper
Salt

Soak the beans overnight in cold water. If the mixture includes red
kidney beans it is important to boil the beans for at least 10 minutes
before putting them in the crock pot.

Put the beans, cubed pork and roughly sliced onions into the crock pot
with the bay leaves and pepper.

Cover with water, and cook slowly in a moderate oven for at least five
hours. Check periodically to see that there is still enough water. You
want the bean crock to thicken up, but not burn or dry out.

Add salt towards the end of the cooking. Serve with crusty bread and
perhaps some green salad.

At community events in Jersey such as Barn Dances, bean crocks may be
brought and served by the organizers. If you sample them, you will
find that every one is different. Some are thick, some thin, some have
carrots added. I definitely prefer mine on the thick side!

--

Never trust a dog to watch your food.