Recipe: Mixed Baked Beans (using navy, kidney, and pinto beans)

MIXED BAKED BEANS
Source: Elizabeth Berry's Great Bean Book by Elizabeth Berry
Servings: 4-6

Classic Boston baked beans are made with navy beans. This recipe adapted from one created by Lydia Shire and Susan Regis at Biba in Boston, ratchets up the flavor of the dish with the addition of cumin seeds, a jalapeno peppery and a whiff of orange.

1 cup dried navy beans
1/2 cup dried kidney beans
1/2 cup dried pinto beans
2 sprigs thyme
1 tablespoon cumin seeds
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 carrot, peeled and chopped
1/2 pound thick-sliced smoked bacon, diced
1 jalapeno chile, seeded and chopped
2 cloves garlic, chopped
1/2 cup crushed canned tomatoes
4 ripe plum tomatoes, diced
1/4 cup pure maple syrup
1/4 cup firmly packed brown sugar
1 bay leaf
Grated zest of 1 orange
1/2 tablespoon crushed black peppercorns
1/3 cup chopped fresh cilantro
Approximately 1/4 cup cider vinegar
Salt

Place all the beans in a bowl, cover them with cold water to a depth of 2 inches, add the thyme, and allow them to soak for at least 4 hours or overnight.

Heat a heavy 2- to 3-quart casserole. Add the cumin seeds and stir until they begin to dance around and smell toasty. Remove the seeds and set them aside.

Add the oil to the casserole. Saut the onion, carrot, and bacon for 10 minutes, or until the bacon is golden. Add the jalapeno, garlic, and toasted cumin seeds and cook for a few minutes.

Preheat the oven to 300 degrees F.

Drain the beans and add them to the casserole along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange zest, and peppercorns. Stir in all but 1 tablespoon of the cilantro.

Add 2 cups of cold water, cover, and bring to a slow simmer. Place the casserole in the oven and cook for I hour. Add the vinegar and season to taste with salt. Cook for 1 hour longer, or until the liquid has been absorbed but the beans are still very moist.

Adjust seasonings adding salt and pepper and up to 2 tablespoons more cider vinegar to taste. Serve, garnished with the remaining cilantro.