Matt Murphy's Baked Beans

“The very same bake beans that are served along with pan fried breakfast sausage, mashed potatoes and sour cream down at Matt Murphy's Pub (in Brookline, Mass.) This recipe was printed in the 1/28/04 edition of my newspaper, courtesy of Matt Murphy's Pub. Prep time does not include the overnight soaking of the beans.”
READY IN:
7hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the beans in water overnight.
  2. Drain.
  3. In a large Dutch oven, sweat** the onion, celery, sage and thyme in the butter.
  4. Add the drained beans, fennel and coriander seeds, red wine, honey, molasses, tomato paste and chicken stock.
  5. Add water until beans are covered.
  6. Preheat oven to 350°F.
  7. On stove top, bring bean mixture to a boil.
  8. When mixture boils, remove Dutch oven from stove and place in preheated 350°F oven.
  9. Bake, stirring often for at least 6 hours, adding additional water as needed.
  10. When beans are done, stir in vinegar, salt and pepper to taste.
  11. **sweat=cooking vegetables slowly, over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent.

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