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Baked bean advice

TheToastTheToast Posts: 293
Hi. I'm planning on doing my first overnight cook tomorrow - a pork butt (or as they say in the UK, pork neck end). I'd like to cook some beans alongside it and will probably follow this recipe:

Have you left beans to cook overnight? I have an old Le Creuset cast iron casserole dish which I plan to use. I want the smoke to get to the beans but also don't want them to dry out so should I leave the lid on, ajar? Or just compensate by adding more stock than the recipe suggests? I'm not sure what configuration will keep them from totally drying up over 8 or so hours. Advice appreciated! Alternatively, because it's a 5.7kg / 12.5 lb joint of pork, it's likely to cook into the morning, so I could always put the beans in when I get up. 

Thanks in advance


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