Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Serves 6 to 8
3 cups navy or pea beans1/4 lb salt pork, scored, blanched 1 minute4 thin slices onion1/3 cup molasses1/2 cup brown sugar1 1/2 teaspoon salt1/2 teaspoon freshly ground pepper2 teaspoons dry mustard
Pick over the beans and discard any stones. Cover with plenty of water and soak overnight.
The next day, place the beans in a saucepan with enough water to cover by 2". Simmer uncovered until almost tender, 25 to 35 minutes. Drain and save liquid.Preheat an oven to 300°.
In a 2 qt casserole, layer beans, salt pork and onion. Combine molasses, brown sugar, salt, pepper, mustard and 1 cup bean cooking liquid in a saucepan to heat and dissolve sugar. Pour over beans and add just enough additional bean cooking liquid to cover beans. Cover pot and bake in the oven 4 hours. Remove cover, draw pork to the top and continue to bake 1 to 2 more hours uncovered until beans are cooked through and caramel-colored and salt pork is golden.
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