Baked Beans with Pork Belly and Quince
Michel Nischan likes to modernize classic New England recipes for Dressing Room's menu, which he calls "updated heritage cuisine." Here he puts a spin on traditional baked beans by swapping bacon with fresh pork belly and replacing the usual molasses with fresh quince, which sweetens the beans while also thickening the sauce. More Bean Recipes
The baked beans can be refrigerated overnight.
This ultra-satisfying take on baked beans, a classic American dish, deserves an ultra-satisfying American red wine— perhaps a voluptuous Zinfandel from a warm growing region like California's Paso Robles.