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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.


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