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In a roaster or large Dutch oven, combine remaining ingredients. Bring to a boil over low heat, stirring occasionally. Once it reaches a boil, remove from heat and add the drained beans.
Pour enough water into the pot to cover the beans. Cover tightly with foil and bake until the beans are tender, about 2 hours. Check occasionally to make sure the beans don’t dry out. If necessary, add water and stir to combine.
Raise the oven heat to 500 F. Remove the foil. This will reduce the liquid and caramelize the top of the beans. Once the top is caramelized, stir it in, then allow the top to caramelize once more.
Remove from the oven and let cool 1 hour. After cooling, season to taste with salt. Stir in butter before serving.
ENAMELED CAST IRON
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.
Smooth Interior Enamel
The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.
Black Interior Enamel
The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.