Peachy Baked Beans
Ingredients
1 pound dry white beans (such as Great Northern, cannellini, or navy beans) (about 2-1/3 cups)
8 cups water
1 to 1-1/2 pounds meaty smoked pork hocks
8 cups water
3 medium peaches, pitted and cut into wedges (about 3 cups)
1 cup chopped onion (1 large)
1 cup peach nectar or apple juice
1/4 cup packed brown sugar
2 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 or 2 medium peaches, peeled, pitted, and sliced
Fresh herb leaves (optional)
1 Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place overnight.)
2 Drain and rinse beans. Return beans to Dutch oven. Add pork hocks. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered for 1 to 1-1/2 hours or until beans are tender, stirring occasionally. Remove hocks; set aside. Drain beans. When cool enough to handle, cut meat off bones; coarsely chop meat.
3 In a 2-1/2- to 3-quart casserole combine the beans, meat, the peach wedges, and the onion. Stir in peach nectar, brown sugar, sage, salt, and pepper.
4 Bake, covered, in a 300 degree F oven for 1 hour. Uncover and bake about 15 minutes more or until desired consistency, stirring occasionally. Before serving, top with the peach slices. If desired, garnish with herb leaves. Makes 12 side-dish servings.
Ingredients
1 pound dry white beans (such as Great Northern, cannellini, or navy beans) (about 2-1/3 cups)
8 cups water
1 to 1-1/2 pounds meaty smoked pork hocks
8 cups water
3 medium peaches, pitted and cut into wedges (about 3 cups)
1 cup chopped onion (1 large)
1 cup peach nectar or apple juice
1/4 cup packed brown sugar
2 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 or 2 medium peaches, peeled, pitted, and sliced
Fresh herb leaves (optional)
1 Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place overnight.)
2 Drain and rinse beans. Return beans to Dutch oven. Add pork hocks. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered for 1 to 1-1/2 hours or until beans are tender, stirring occasionally. Remove hocks; set aside. Drain beans. When cool enough to handle, cut meat off bones; coarsely chop meat.
3 In a 2-1/2- to 3-quart casserole combine the beans, meat, the peach wedges, and the onion. Stir in peach nectar, brown sugar, sage, salt, and pepper.
4 Bake, covered, in a 300 degree F oven for 1 hour. Uncover and bake about 15 minutes more or until desired consistency, stirring occasionally. Before serving, top with the peach slices. If desired, garnish with herb leaves. Makes 12 side-dish servings.
