Baking

As a native Bostonian living on the West Coast, I sometimes get homesick for baked beans. This is a recipe I made for an heirloom variety called Ireland Creek Annie beans, a lovely golden legume that hold up well during cooking, but this dish would work well with a number of beans including small navy beans or anasazi. The key for creating a rich, syrupy dish is to bake the beans on low heat in the oven, and then raise the temperature and removing the lid for the last half hour so the liquid reduces and the beans develop some charred flavors. - Fairmount_market

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