Le Creuset Kitchen Sessions with Chef Joseph Lenn and Heirloom Baked Beans

Watch the video for Heirloom Baked Beans in a Le Creuset Tarte Tatin!

1 quart sea island cape beans (rehydrated)
1 cup bacon
1 cup diced onion
4 cloves garlic minced
¼ cup whole grain mustard
2 quarts chicken stock
½ cup sorghum
8 sprigs thyme
2 bay leaves

In a Le Creuset 2 1/4-quart saucier pot over medium heat, bring chicken stock to a simmer and reserve. In Le Creuset Tarte Tatin Dish over medium heat, cook bacon until fat has rendered. Once bacon is brown, add onion and cook until translucent. Next place garlic in the pan and cook for 1 minute, then add beans, mustard, stock, sorghum, thyme and bay leaves. Cover dish with lid from saucier pot and bake at 250F for 4-5 hours.

Chef Joseph Lenn, Executive Chef of the Barn

Watch the video for Heirloom Baked Beans in a Le Creuset Tarte Tatin!

1 quart sea island cape beans (rehydrated)
1 cup bacon
1 cup diced onion
4 cloves garlic minced
¼ cup whole grain mustard
2 quarts chicken stock
½ cup sorghum
8 sprigs thyme
2 bay leaves

In a Le Creuset 2 1/4-quart saucier pot over medium heat, bring chicken stock to a simmer and reserve. In Le Creuset Tarte Tatin Dish over medium heat, cook bacon until fat has rendered. Once bacon is brown, add onion and cook until translucent. Next place garlic in the pan and cook for 1 minute, then add beans, mustard, stock, sorghum, thyme and bay leaves. Cover dish with lid from saucier pot and bake at 250F for 4-5 hours.

Chef Joseph Lenn, Executive Chef of the Barn