BBQ baked beans with bone marrow and smoked eel

BBQ baked beans with bone marrow and smoked eel

By
From
Deep South
Serves
4
Photographer
Andy Sewell

Baked beans are an essential side dish for any barbecue but this version is also great on its own in winter. I’ve replaced the standard bacon with a combination of bone marrow and, unusually, smoked eel, to keep the richness. It’s the perfect highlight for a traditional English ingredient executed in a Southern fashion.

Ingredients

Quantity Ingredient
50g smoked bone marrow, diced
1 small white onion, diced
25g white onion, finely diced, to garnish
1 poblano chilli pepper, deseeded and cut into fine strips
1 garlic clove, peeled
2 bay leaves
115g dried cowpeas, soaked in cold water overnight and then drained
240ml chicken stock
375ml water
120ml see method for ingredients, BBQ Glaze
200g smoked eel, diced
25g sesame seeds, lightly toasted in a dry frying pan

Method

  1. Render the bone marrow fat slowly in a casserole. Add the onion, poblano chilli pepper, garlic and bay leaves and sweat until fragrant. Stir in the drained cowpeas, plus the stock, water and glaze, and bring to a simmer. Cover and place in an oven heated to 160°C. Bake for 2 hours, or until the cowpeas are very tender. Remove from the oven and fold in the smoked eel. Garnish with the sesame seeds and finely diced white onion and serve.
Tags:
American
Southern cooking
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