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Baked Beans with Pork Belly and Quince

Baked Beans with Pork Belly and Quince

At his now-closed restaurant Dressing Room, Michel Nischan liked to modernize classic New England recipes, which he called "updated heritage cuisine." Here, he puts a spin on traditional baked beans by swapping bacon with fresh pork belly and replacing the usual molasses with fresh quince, which sweetens the beans while also thickening the sauce.

Calories
224
Carbohydrates
50g
Protein
30g
Potassium
229mg
Fiber
9g
Sugar
6g

Ingredients

Ham Hock Stock

  • 4 smoked ham hocks

  • 1 carrot, chopped

  • 1 onion, quartered

  • 2 bay leaves

  • 1 teaspoon peppercorns

  • 4 quarts water

Baked Beans with Pork Belly and Quince

  • 1 tablespoon extra-virgin olive oil

  • 2 1/2 pounds pork belly, skin discarded, belly sliced 1 inch thick and cut into 1-inch dice

  • 1 large onion, finely chopped

  • 4 cups dried Tarbais or cannellini beans (26 ounces), soaked overnight and drained

  • 1 (28-ounce) can diced tomatoes, drained

  • 6 thyme sprigs

  • 2 bay leaves

  • 2 pounds quince (about 4) — peeled, cored, and cut into 1/2-inch dice

  • Salt and freshly ground pepper

  • 1/4 cup snipped chives

Direction

Make the stock

  1. Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.

Make the beans

  1. Heat the olive oil in a large enameled cast-iron casserole. In 2 batches, cook the pork belly over moderate heat, stirring occasionally, until lightly browned on all sides, about 10 minutes. Transfer the pork belly to a plate. Add the onion to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the pork belly and the beans, tomatoes, thyme, and bay leaves. Add 2 quarts of the ham hock stock and bring to a boil. Cover partially and simmer over low heat until the beans are almost tender, about 45 minutes. Skim off the fat with a ladle.

  2. Add the quince to the beans and season with salt and pepper. Cover partially and cook until the pork, beans, and quince are very tender, about 45 minutes longer.

  3. Preheat the oven to 425°F. Transfer the beans to 1 (3-quart) or 2 (1 1/2-quart) baking dishes and bake until the top is lightly browned, about 30 minutes. Sprinkle with the chives and serve.

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