New recipe I put together and tested on my unsuspecting friends at a Super Bowl get together. Everybody enjoyed it and said it was definitely a change from your standard baked beans, but not a bad change.
Prep Time: 20 minutes
Cooking Time: 4 hours
Serves: 4 as a full bowl, 8 as a side dish at a BBQ
Description
This recipe is my riff on baked beans in a Texas style. There's no sweet here, although the maple syrup will smooth out the whole thing. -- Eric
Ingredients
4 strips thick cut bacon
1 medium onion
1 red bell pepper
1 jalapeno
8 oz dry pinquitos
2 cups low sodium chicken stock
1/2 cup Rudy's BBQ sauce or similar Texas BBQ sauce.
1/4 cup bourbon
1 tbsp maple syrup
1 tsp dry mustard
1/4 tsp fine ground pepper
1 bay leaf
Directions
Prep everything: rough cut onions, bell pepper, and jalapeño. De-seed peppers.
In a small dutch oven, cook bacon over medium heat, brown the bacon, but not until fully rendered. Drain bacon on a paper towel, then crumble/chop.
Pour off the bacon fat, leaving behind just 2 tablespoons and as much of the brown bits as possible.
Add onion and pepper to the pot and cook until wilted/softened. If things are getting too dark, add an ounce of water and stir in.
Once onions and peppers are cooked, add the rest of the ingredients, including the bacon.
Two ways to cook
Cook in the oven for 3 hours at 250F uncovered. Stir every 30 minutes. At 3 hours, start checking the beans for done. They are done when the skin is still firm, but the interior is creamy.
Or cook on stovetop at a simmer for 3 hours. Stir every 20-30 minutes. At 3 hours, start checking the beans for done. They are done when the skin is still firm, but the interior is creamy.
Remove the bay leaf and then adjust seasoning. For more heat, add some hot sauce. For a bit sweeter, add more maple syrup. Add salt if necessary. Cook a bit longer if you need it thicker or add some chicken stock if it needs to be thinned.
Serve hot
Notes
If you start with dry Rancho Gordo pinquitos, this probably takes 4 hours. If you use some other dry beans, you need to pre-soak them.
Do not use a Kansas City or St. Louis style BBQ sauce. You want hot and tangy, not sweet and peppery.
Prep Time: 20 minutes
Cooking Time: 4 hours
Serves: 4 as a full bowl, 8 as a side dish at a BBQ
Description
This recipe is my riff on baked beans in a Texas style. There's no sweet here, although the maple syrup will smooth out the whole thing. -- Eric
Ingredients
4 strips thick cut bacon
1 medium onion
1 red bell pepper
1 jalapeno
8 oz dry pinquitos
2 cups low sodium chicken stock
1/2 cup Rudy's BBQ sauce or similar Texas BBQ sauce.
1/4 cup bourbon
1 tbsp maple syrup
1 tsp dry mustard
1/4 tsp fine ground pepper
1 bay leaf
Directions
Prep everything: rough cut onions, bell pepper, and jalapeño. De-seed peppers.
In a small dutch oven, cook bacon over medium heat, brown the bacon, but not until fully rendered. Drain bacon on a paper towel, then crumble/chop.
Pour off the bacon fat, leaving behind just 2 tablespoons and as much of the brown bits as possible.
Add onion and pepper to the pot and cook until wilted/softened. If things are getting too dark, add an ounce of water and stir in.
Once onions and peppers are cooked, add the rest of the ingredients, including the bacon.
Two ways to cook
Cook in the oven for 3 hours at 250F uncovered. Stir every 30 minutes. At 3 hours, start checking the beans for done. They are done when the skin is still firm, but the interior is creamy.
Or cook on stovetop at a simmer for 3 hours. Stir every 20-30 minutes. At 3 hours, start checking the beans for done. They are done when the skin is still firm, but the interior is creamy.
Remove the bay leaf and then adjust seasoning. For more heat, add some hot sauce. For a bit sweeter, add more maple syrup. Add salt if necessary. Cook a bit longer if you need it thicker or add some chicken stock if it needs to be thinned.
Serve hot
Notes
If you start with dry Rancho Gordo pinquitos, this probably takes 4 hours. If you use some other dry beans, you need to pre-soak them.
Do not use a Kansas City or St. Louis style BBQ sauce. You want hot and tangy, not sweet and peppery.
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