Warming in every sense of the word, making it perfect for a cozy night in.
Brining the beans prior to cooking in a solution of salt and baking soda produces very tender and creamy cooked beans.By sealing the Dutch oven with a tight layer of foil, the trapped steam gently cooks the beans and pork.There are few things as comforting as a bowl of warm, creamy beans dotted with pieces of tender pork. It's even better when the recipe for that bowl of pork and beans practically cooks itself, as with this pork and bean stew.
The first is soaking the beans before cooking in a brine of salt and baking soda. The baking soda acts as a chelating agent, which means it removes the calcium and magnesium that reside in the bean's natural pectin. The salt provides sodium ions, which pop into the empty spaces in the pectin left by the calcium and magnesium via displacement. In my testing, I've found that these combined processes soften the pectin and produce the most creamy and tender texture in the cooked beans.
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