{"id":210,"date":"2020-04-11T15:59:12","date_gmt":"2020-04-11T13:59:12","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=210"},"modified":"2020-06-20T09:18:09","modified_gmt":"2020-06-20T07:18:09","slug":"baked-beans","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/baked-beans\/","title":{"rendered":"Baked Beans"},"content":{"rendered":"\n<p>Yield: 8 servings<br>Time: 4.5 hours<\/p>\n\n\n\n<p>1 lb navy beans (soak in water overnight)<br>4 c chicken stock (sodium free or low sodium)<br>1 c ketchup<br>\u00bd c dark brown sugar (or light brown + 1 Tbsp molasses)<br>2 c diced onion<br>12 oz Applewood smoked bacon (cut into 3\/8\u2033 dice)<br>1 tsp dry mustard<br>2 bay leaves (fresh, if possible)<br>1 tbsp minced garlic<br>\u00bd tbsp ground black pepper<br>1 tsp cayenne pepper (more or less, depending on taste)<br>kosher salt (to taste)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Preheat oven to 300\u00b0F.<\/p>\n\n\n\n<p>Drain soaked beans and set aside. In a Dutch Oven over medium heat, cook diced bacon until most of the fat has rendered out. Remove bacon and set aside; leave rendered fat in pot. Add onions to pot and cook until translucent. Season with salt and black pepper. Add garlic and cook until fragrant, about 1 minute. Add ketchup, brown sugar, dry mustard, and cayenne and stir with onion mixture until combined. Let cook for 1-2 minutes until ketchup starts to caramelize. Add chicken stock, beans, bacon, and bay leaves. Bring to a simmer, cover, and then move to preheated oven. Cook\u00a03\u00a0to 4\u00a0hours. Beans should be \u2018al dente\u2019.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Chef\u2019s Notes<\/h4>\n\n\n\n<p>You can use a smoked ham hock instead of smoked bacon. Just use 2 tablespoons of oil instead of rendering bacon fat. Add ham hock just before putting in oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sweet, smoky and tangy slow-cooked baked beans<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-210","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=210"}],"version-history":[{"count":4,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/210\/revisions"}],"predecessor-version":[{"id":225,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/210\/revisions\/225"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}