I need you guys to confirm that I'm a dumbass.
I did the Boston Baked Bean recipe. Used Great Northern and put them underneath a rack of St. Louis ribs. Flavor was a bit -meh- which I can dial later on, but what was really off-putting was that the skins on the beans were tough and it never really cooked down. I ended up boiling the snot out of them on the stove, to cook them down.
I think I know where the issue was - I had the brain fart that a ceramic liner from a dead crockpot would make a great bean crock. It probably insulated them too much and the surface area was a good bit less than the pan called for in the recipe. (No, I can't follow directions). Also, is the four hour cook for ribs too short for beans (*ass*uming they're in the right, pan.....) or do they need to go with something with a longer cook, like a shoulder or brisket?
I did the Boston Baked Bean recipe. Used Great Northern and put them underneath a rack of St. Louis ribs. Flavor was a bit -meh- which I can dial later on, but what was really off-putting was that the skins on the beans were tough and it never really cooked down. I ended up boiling the snot out of them on the stove, to cook them down.
I think I know where the issue was - I had the brain fart that a ceramic liner from a dead crockpot would make a great bean crock. It probably insulated them too much and the surface area was a good bit less than the pan called for in the recipe. (No, I can't follow directions). Also, is the four hour cook for ribs too short for beans (*ass*uming they're in the right, pan.....) or do they need to go with something with a longer cook, like a shoulder or brisket?
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