In issue 24 of Mutineer Magazine the Hungry Mutineer cooked with St. George Terroir Gin, featuring pulled lamb sandwiches with a blackberry gin sauce, a fresh herb cucumber salad and a gin and tonic slushy. The recipe for gin baked beaks didn’t fit on the page, so I decided to save it and share it with you here.
In this recipe the gin is a prominent part of the rich liquor the beans are simmer in. The flavor transforms from a bright and earthy drink into a luscious velvety sauce. Enjoy!
- Gin Baked Beans
- 2 TBS. olive oil
- 1 red onion, diced
- 1 garlic clove, minced
- 1 lb. smoked pork belly (slab bacon)
- 2 c. dried cranberry beans, soaked overnight and drained
- 1 c. gin
- ¼ c. agave
- ¼ c. balsamic vinegar
- 4 fresh sage leaves, chopped
- 1 fresh bay leaf
- 1 tsp. dry mustard
- sea salt, to taste
- freshly ground pepper, to taste
Preheat oven to 275F.
Using an oven proof pot, sauté the onion in olive oil using a large pot over medium heat until brown, before adding the beans, pork belly and garlic. Add in the remaining ingredients, cover with water, bring the beans to a boil then reduce the heat after ten minutes. Place the lid and place in the oven for 8 hours, stirring occasionally and skimming the excess fat from the top. Check for salt and pepper before serving. Can be made ahead and reheated.