Boston Baked Beans from The Root

(WJBK) - Back by popular demand, Maine-based The Mallett Brothers Band returns to The Root Restaurant & Bar  for a night of live music and food. There is no cover charge for the event, which is Friday, September 25, at 7:30 p.m. Traditional New England specials including clam chowder, lobster rolls and hotdogs with Boston baked from Chef Nick Rodgers will be available in addition to the regular menu.

VIDEO: Join Chef Rodgers as he shows us how to make their own Boston baked beans and hot dogs at home, and shows us some of the other dishes he'll be serving at the Mallett Brothers Band appearance. You can find his recipe for the baked beans below. For more information on the event, visit www.TheRootRestaurant.com.

HOT DOG AND BEANS
Serves: 8
Start to finish: 3 hours, plus soaking overnight

Boston baked beans
1 cup northern beans
1 cup black beans
1 cup cranberry beans
½ pound bacon, diced
2 small Spanish onions, finely diced
5 tablespoons molasses
¼ cup extra strong Dijon mustard 
½ cup brown sugar
2-4 cups chicken stock
Salt, to taste
Worcestershire, to taste
Tabasco, to taste
Place northern beans, black beans and cranberry beans in individual bowls. Cover each with cold water and let soak overnight.

Heat oven to 325 degrees F. In a medium sauce pan, add beans and cover with water. Place on high heat and bring to a boil. Reduce heat, cover and let beans simmer until al dente, about 50 minutes. Strain and set aside.

In a large ovenproof pot over low heat, cook bacon until crispy. Drain fat, leaving a coating on the bottom of the pan. Add onions and sauté until translucent, about 5 minutes. Add beans, molasses, mustard, brown sugar and 2 cups chicken stock. Stir until combined, making sure to scrape the bits off the bottom of the pan. Place a lid on the pot and place in oven for two hours. Check every 30 minutes. Add chicken stock if beans get too dry. Remove from oven, and set aside.  

SPICY ROASTED PEPPER SAUSAGE
2 ½ pounds ground pork shoulder
1 ½ tablespoons kosher salt
1 ½ tablespoons ancho chili powder
1 teaspoon ground cumin
1 tablespoon fresh oregano
½ tablespoon minced garlic
½ tablespoon Spanish paprika
½ cup roasted, peeled and seeded hot peppers of your choice (jalapeno, poblano, etc.)
4 tablespoons chopped fresh cilantro, plus extra for garnish
½ cup water
4 foot long hog casing
2 tablespoons vegetable oil
Shaved fennel, for garnish

In a large mixing bowl, combine pork, salt, ancho chili powder, cumin, oregano, garlic and paprika. Toss, combining seasoning evenly. Add peppers and cilantro. In a stand mixer using paddle attachment mix together while slowly adding the water. Continue mixing on medium speed until all the liquid is incorporated and sausage has a uniform, sticky appearance, about 1 minute. Stuff the sausage into hog casing and twist into 6 inch links.

In a large sauce pan over high heat, add oil and sausage links. Sauté until cooked completely with an internal temperature of 150 degrees, about 8 minutes.

To serve, ladle beans in a bowl. Slice sausage and place on top of beans with fennel and cilantro.