Orange Blossom Baked Beans

Yield: about 14 cups, 10-12 servings

INGREDIENTS

3 1⁄2 cups great white Northern beans, picked over, rinsed, soaked overnight Canola oil or vegetable oil for greasing pot 1 large onion, halved, peeled, sliced 1tablespoon salt — use less if you like, but these beans are happiest when well salted 1⁄2 to 1teaspoon freshly ground black pepper 11⁄2 teaspoons dry mustard 3⁄4 cup orange marmalade 1 teaspoon ground cayenne 2 tablespoons tomato paste Optional: 1 tablespoon finely chopped chipotle in adobo Grated zest of 1orange (colored portion of peel), reserve orange 2 tablespoons honey, preferably orange blossom honey 1⁄4 teaspoon ground ginger 1⁄4 pound salt pork, rinsed very well, drained, patted dry, diced

PROCEDURE

1. Drain beans, rinse and place in large pot or Dutch oven. Cover beans with water by 2 inches and bring to boil on high heat. Reduce heat and simmer until almost tender, about 50minutes-11⁄2 hours. Allow to cool; drain through a colander, reserving cooking liquid.

2. Preheat oven to 350 degrees. Thoroughly grease the inside of a bean pot or a 4 1⁄2-5-quart deep casserole with a tightfitting lid. Scatter onion slices over bottom of pot or casserole. Spoon cooked, drained beans on top.

3. In a large bowl, pour 1quart (4cups) bean cooking liquid (if you don’t have enough, add water); whisk in salt, pepper, dry mustard, marmalade, cayenne, tomato paste, chipotle if using, zest, honey and ginger. Pour mixture over beans to just barely cover (reserve leftover liquid to add later if needed). Scatter salt pork over beans.

4. Lower oven temperature to 250degrees. Cover and place in oven for 7-8 hours, adding more liquid — the cooking liquid mixture — as needed to keep beans from drying out. Remove lid during the last 11⁄2 hours of cooking so a nice crust can develop. Serve hot. Cut the (zested) orange in half and squeeze a little fresh orange juice on top of beans (capturing any seeds in the process). I know this sounds a little odd, but it’s a succulent combo. Source: Adapted from “Bean by Bean,” by Crescent Dragonwagon (Workman, $15.95 softcover)

Orange Blossom Baked Beans are made with Northern beans with cayenne pepper, orange marmalade and orange zest.