So this is another cauldron recipe! Again, if you have an Instant-Cauldron, I’ll try and figure out the conversion for you!
Have you ever been to Kul Tiras? Weather-wise, it’s kind of like Stormwind on steroids. Stormwind is wet and cold from the bay and it’s that wet that gets into your skin. But in Boralus, it’s even more intense. It gets all the way into your bones! At least for me, it doesn’t seem to matter how much I bundle up, I’m always cold and damp. Good thing those Kul Tiran jackets are so stylish.
One thing that seems to warm our island neighbors is baked beans. Now this is kind of a mis…name… cuz they’re actually done in a cauldron, but man they are delicious. They’re easy to make on the sea with ingredients that are easy to preserve. And I’ve found that they actually can store for a few weeks in a cold-box, and even freeze pretty well.
Here’s our cast of characters! In the back we have a pound of navy beans. These have already been soaked overnight. Protip: Make sure you use a big enough container to soak them because they’re gonna about triple in size!
Also reserve 3 cups of the water to go into your cauldron. After that we have 2 big stalks of celery, half of a pound (1/4 kilo) of salt pork (I didn’t have that, so I used bacon, the fattier the better), about a cup of tomato ketchup, a medium onion, 1/4 cup brown sugar and 2 Tbsp of molasses. Of course, also salt and pepper to taste.
First, chop up your bacon into about 1-inch pieces. We are NOT cooking these first. The fattier the better. The reason is because the fat is going to get absorbed in the beans and it’s going to cook in the cauldron anyhow. In the end they taste almost candied, it’s very yummy.
Then chop your onion pretty fine. Honestly, big chunks are just dandy if you’re into that kind of thing, but I wanted these to all kinda break down together and be consistent in texture. If you have a different preference, knock yourself out. There’s no wrong way.
The sailors told me that the trick to this was layering. Put half the beans, all of the water, and half of the other ingredients together.
Then mix it up:
Make sure you get the bacon pieces separated, just so you don’t have any big clumps. This is half of it. If it looks soupy, that’s because it is. I’ll get to that in a minute.
Add the rest, mix the rest of it up. I don’t know why they say to layer it, I think it’s a Tidesage thing. Who knows, but I just do what I’m told.
After that, put your cauldron on high heat for 8 hours.
Now, I didn’t have pictures of this, but the Sages told me that when the beans are tender, that’s when it’s done. I didn’t know what the fel that meant, and the first time I opened it after about 6 hours, the beans were still white and it wasn’t… It didn’t absorb the flavor. SO! Here’s how to fix that!
If the beans are still white and the flavor isn’t absorbed, it’s not done. Put it in for longer. Mine got to the point where they fell apart real easily under your teeth, but held up to the fork abuse. They also turned a nice coppery-brown. If you’re not sure and wanna test it, throw some in a pot and let it boil for about 10 minutes to reduce it down further. Then taste it. Otherwise, just pop it back in the cauldron and let it go another 2 hours or so.
If you have an Instant-Cauldron, let it go about 30 minutes and add 5 minutes at a time if it’s not done. It’s that easy.
- 1 lb (500g) of dried beans. Pinto, navy, great white are all fine. Soak them overnight
- 3 cups water reserved from soaking
- .5 lb (250 g) salt pork or bacon. You want it fatty if possible
- 2 big stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 Tbsp molasses
- Salt and pepper to taste
- Soak the beans overnight, make sure to use a big enough container. Expect that they’ll swell about three times as big.
- Chop the bacon, celery and onion
- Put half the beans in the pot, as well as the water
- Layer with half the other ingredients, then mix and repeat
- Cook on high for 8-10 hours (30 minutes Instapot). If they haven’t absorbed and the liquid hasn’t thickened, let it go longer or reduce on the stove if you’re in a hurry