• Slide 2
  • Slide 4

Hungry Mutineer Recipe: Gin Baked Beans


Gin Baked Beans

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
  • water

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.


Comments are closed at this time.

Copyright Wine Mutineer, LLC © 2015