Not Your Mother’s Baked Beans

May 8, 2015

Baked beans are predictable and a much loved Boston tradition; after all, the city is known as “Bean Town.” Don’t get me wrong; I love baked beans but sometimes it’s good to mix things up a little and that is what happened when I did a clean sweep of the frig and pantry and mixed dried beans and farro, a type of wheat berry. A ham bone from a party was still waiting patiently in the frig, so baked beans and farro was born.

Serves 8

1 cup dried beans (whatever you have)
1 cup farro or wheat berries
1 onion studded with 10 whole cloves
2 whole bay leaves
1 meaty ham bone
3 cups water
2 heaping tablespoons Dijon mustard
½ cup molasses
½ cup ketchup
Salt to taste
Grinding black pepper

Put beans, farro, onion, bay leaves and ham bone in a bean pot or heavy duty oven pot like a Dutch Oven.

In a bowl mix together the water, mustard, molasses, ketchup, salt and pepper. Pour over the beans and ham bone.

Cover pot and place in 325F preheated oven for 2 ½ hours our until beans are tender but not mushy.

Remove ham bone and onion; scrape any meat off bone and add to the beans; remove the cloves from the onion and discard them. Cut the onion into small pieces and add to the beans.

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