Baked beans are almost a staple with barbecue and ham...and I often serve them with roast pork. I've had them with apple but have never made them and so I thought "why not try pears?" These are not real saucy and only slightly sweet and will be wonderful with our grilled pork chops tonight. - inpatskitchen —inpatskitchen
Test Kitchen Notes
This recipe showed me for the first time that fruit has a role to play in baked beans. Since baked beans usually combine sweet and savory, it's a natural leap. I modified the recipe to suit my time frame, substituting canned canellini beans for the dried beans. I also omitted the bacon for my son, the vegetarian critic, although I was concerned that it might disrupt the recipe's balance making it too sweet. It turned out sweetly savory and suited my sweet tooth too. - luvcookbooks —luvcookbooks
4 to 6 as a side
dried northern white beans, soaked overnight in water to cover
medium Bartlett pears, peeled cored and diced about 3/4 inch
packed light brown sugar
dry mustard powder
In This Recipe
Drain the soaked beans and then simmer them in water for about 45 minutes or until tender. Drain, reserving about 1 cup of the bean likker.
Cook the bacon strips until crisp. Reserve 2 tablespoons of the rendered fat. Crumble the bacon.
In a nice size saute pan, cook the onions in the reserved bacon fat until soft. Add the pears, ginger, salt and mustard and saute another minute.
Stir in the cooked beans, ketchup, brown sugar and 1/2 cup of the reserved bean likker.
Transfer the mixture to a shallow baking dish and cover.
Bake at 325F covered for 1 hour 15 minutes. Check if the casserole needs a little more liquid. Uncover and bake 15 to 20 minutes more.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!