Source: The Star Trek Cookbook
I am a huge Star Trek fan–I have been since I was a wee lad–and have quite a collection Star Trek books, including two Star Trek cookbooks. One was written in the late 1970s, and another was written by Ethan Phillips and William J. Birnes in 1999, at the peak of Star Trek’s popularity (or maybe a bit after the peak of its popularity). There are three recipes with beer and one with bourbon. And since this recipe vaguely fits the theme of this blog. . .
Sitting around the campfire at Earth’s Yosemite National Park, Dr. McCoy cooked up his old family Tennessee recipe for smoked baked beans. As McCoy said, smacking his lips the way country doctors were wont to do on planet Earth hundreds of years ago, “You can’t replicate these, Jim. They have to be simmered low and slow.”
2 cups dried pinto, red, or kidney beans
1/2 lb bacon, salt back, or Canadian bacon, coarsley chopped
1 small white onion or 1/4 large Bermuda onion
2 tbs molasses
2 tbs honey
1 1/2 tsp mustard seed
1/2 cup Tennessee whiskey or Kentucky bourbon
2 cups beef stock
1 tbs Worcestershire sauce
2 tsp sea salt
1 tsp liquid smoke
Soak the beans overnight or for 2 hours, drain. Cover the beans with water and boil for about 2 hours, reducing heat to a low boil for the last 1/2 hour until tender. Preheat your oven to 300°. Fry the bacon or slightly brown the salt back. Drain the beans, but reserve the stock if you do not want to add beef stock. Add the rest of the ingredients to the bean and pork, add back half the bean stock and stir thouroughly. Bake for 1 hour at 300° in a heavy covered deep pot, then reduce heat to 200° and bake for another 8 hours, making sure they don’t become too dry. For the last half hour, add some of the beef stock, or bean stock, and increase heat to 275°.
There were also a couple of other ways to prepare it, including slow cooker, vegetarian, quick cooking and Dutch oven recipe. You’ll have to buy the book to get them. Click the link at the top of this post.