Tea for Superbowl Sunday anyone?
Well… if you’re like 99.9% of Americans watching the superbowl, you’re probably not drinking tea, and definitely not Lapsang Souchong tea! But the Lapsang black tea can find its place amongst the thrills of the plays, halftime show and the commercials in a most subtle way. At the suggestion of one of our favorite tea writers, Margaret Studer, I made some Lapsang-soaked black beans – Boston style – in honor of one of the two teams facing off in Superbowl XLVI. The result was fantastically delicious – smoky, thick and just spicy enough. Now to come up with a NY-style recipe before Sunday… From my understanding, however, Coca-cola is going to be the highlight of this year’s broadcast. Happy Superbowl, everyone!
Lapsang Baked Beans Recipe
3 cups black beans
3 T Lapsang Souchong tea leaves
1 Large Onion, finely diced
1/2 lb. bacon, chopped (if desired)
3 T molasses
1 T black vinegar
2 t salt
1/4 t black pepper
1/4 t dry mustard
1/2 cup ketchup
1/4 cup brown sugar
Cover beans in cool water and soak for 2 hours. Drain and discard liquid.
Steep Lapsang leaves in 32 oz. boiling water for 8 minutes. Remove and discard leaves.
Place beans in 24 oz. of the Lapsang tea infusion, and cook in slow cooker until all the tea is absorbed (about 6 hours). Add water, if needed, to keep beans covered in liquid.
Put beans in casserole dish and cover with onions and chopped bacon (if desired).
Stir together remaining 8 oz. of Lapsang Souchong tea and the rest of ingredients, heating gently until well mixed. Pour over beans in baking dish and bake, covered, in oven preheated to 325 F for 2.5 – 3 hours, or until beans are tender and glossy.