Yield:Yields about 2 quarts.
服务：eight to ten.
分类豆类以确保没有小石头，然后将它们放入大碗或锅中。加入足够的冷水以覆盖2英寸的豆子，然后浸泡过夜。充分排干豆子，倾斜漏勺，而不是摇动以轻轻提取水并保护豆皮。
Position a rack in the center of the oven and heat the oven to 300°F.
将培根用中高温煮5至6夸脱的荷兰烤箱，偶尔搅拌，直到金黄色约8分钟。从火上取出锅，然后用开槽的勺子将培根转移到一个小碗中。倒出并丢弃除3汤匙以外的所有。脂肪。
将锅放在中火上，然后加入洋葱和大蒜。煮，偶尔搅拌，直到变软，大约7分钟。加入汤，芥末，肉豆蔻，丁香和1茶匙。胡椒。搅拌以结合。加入豆子，然后用中火煮沸。盖上并烘烤，直到豆很容易咬入，但质地仍然有点含糊，为45至60分钟。
搅拌保留的培根和苹果，苹果酒，枫糖浆，番茄酱和玛乔拉姆，以及烘烤，发现，直到豆子完全嫩，再嫩30至60分钟。冷却到室温，取出Marjoram茎，盖上盖子并冷藏过夜。
要完成，请用中火煮熟，露面。将热量降低至低水平，并继续慢火煮，直到酱汁降低到稀薄的肉汁的稠度，偶尔搅拌，使底部不会燃烧，40至60分钟。搅拌醋（如果使用），然后调味豆类与盐和胡椒粉调味。
These slightly sweet and savory beans are great with sausages or roast pork.
没有时间在一夜之间浸泡豆子吗？
将它们放入4夸脱的锅中。加入足够的冷水以覆盖2英寸，然后煮沸。从火上取出并浸泡2小时。排干豆子，继续配方。
These were wonderful and I will definately make them again. I didn’t read the recipe in full in advance, So I didn’t leave myself enough time to refrigerate the bean overnight between cooking. The flavor was still wonderful but the beans were pretty mushy. Maybe the chilling overnight minimizes that. I will follow the recipe exactly next time.
These are excellent! My husband has just pronounced them the best baked beans he has ever eaten. I have made the recipe exactly has written twice with two exceptions. I used Rancho Gordo's Yellow Eye beans the first time and their Alubia Blanca beans the 2nd. I used only 4 cups of chicken broth and cooked the beans to the crisp tender stage the first day. After resting overnight in the frig the broth had thickened considerably. The next day I cooked the beans about another half hour until they were tender and the broth had thickened. These are now our go-to baked bean recipe.
我为复活节做了这些，它们很受欢迎。这些口味是独特而有趣的，但是如果您正在寻找传统的味道，我建议您尝试另一种食谱。我确实同意液体太多。我将4罐豆（去除液体）添加到一批双批中，并用玉米淀粉将酱汁增厚。出来了。下次我将豆增加大约三分之一。
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