New Hampshire Yankee Bean Pot Chili
Recipe Information
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Name: |
New Hampshire Yankee Bean Pot Chili |
Submitter: |
ladygorb |
Category: |
Soups, Chilis & Chowders |
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Submitted: |
2 Dec 2005 |
Updated: |
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Views: |
261 |
Rating: |
This recipe is unrated. |
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Description: U.S. State of New Hampshire traditional food - The New England Yankee Cookbook, written by Imogene Wolcott in 1939. Featuring not only regional recipes and lore, it also includes antique photos of local heroes. The book found its way into a secondhand store somewhere in New Hampshire where it was adopted and the New Hampshire Yankee Bean Pot Chili was born. |
Recipe Ingredients
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- 2 1/2 cups dried yellow-eye beans
- 2 cups barbecue sauce
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 8 dried whole ancho chile peppers
- 3/4 pound salt pork, scored deeply with a knife on the nonrind side
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Recipe Instructions
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Although the recipe requires little effort, it does demand lots of time for soaking the beans and cooking them slowly.
Wash the beans and soak overnight in cold water.
Drain.
Place the beans in a large pot and cover with fresh water.
Simmer 60 to 90 minutes, until the skins start to wrinkle.
Drain.
In a large bowl, mix the beans with 1 cup of the barbecue sauce, the sugar, molasses, mustard, pepper, ginger, and salt.
Place the chiles in a large heatproof bowl and cover with boiling water.
Let stand 30 minutes, until soft; then seed and stem them.
In a food processor or blender, puree the chiles with the remaining 1 cup of barbecue sauce.
Preheat the oven to 300°F.
Add the chile puree to the beans, mix, and turn into a bean pot.
Place the salt pork on top of the beans with the rind side up.
Cover the bean pot and bake for 5 hours.
Uncover for the last hour so the beans get crusty.
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