Sunday, September 11, 2011

Pear and Bean Bake

These are great with ribs, pork chops, ham or any BBQ food.  Makes about 4 to 6 side servings.

1/2 pound dried northern white beans, soaked overnight in water to cover
3 strips bacon
1 cup diced onion
2 medium Bartlett pears, peeled cored and diced about 3/4 inch
1/2 cup packed light brown sugar
1 tsp ground ginger
1 tsp salt
1/2 tsp dry mustard powder
1/2 cup ketchup

Drain the soaked beans and then simmer them in water for about 45 minutes or until tender.  Drain, reserving about one cup of the bean likker.
Cook the bacon strips until crisp.  Reserve 2 Tbl 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.

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