I did a lot of experimenting and comparing recipes, and I ultimately came up with this recipe for baked beans. They're pretty spicy (I live in south Louisiana!), but I like the balance of sweet and spice. If you're not so inclined, feel free to cut back on jalapeno, pith and/or cayenne. I make it every time I do brisket. I also have a canned beans version; if there's any interest, let me know and I'll post it. In any event, here you go:
* 1 pound dried Great Northern or navy beans (navies are better because they're sturdier)
* 1/2 pound bacon, chopped
* 1 onion, chopped
* 2 jalapenos, including pith but discarding seeds of one, chopped
* 4 cloves garlic, minced (or 1 teaspoon granulated garlic)
* 1/4 cup tomato paste
* 1/4 cup sugar
* 1/3 cup molasses
* 1 teaspoon dry mustard
* 1 bay leaf
* 2 teaspoons Worcestershire sauce
* 1 teaspoon liquid smoke
* 4 cups chicken stock (can substitute water)
* 1/4 teaspoon cayenne pepper
* 1 teaspoon black pepper
* 2 teaspoons kosher salt
Soak beans overnight. Drain and rinse.
Preheat oven to 250 degrees.
Saute’ bacon, onion and jalapenos together in a Dutch oven over medium heat until vegetables are soft, about five minutes, then add garlic and saute’ until fragrant. Remove from heat.
Stir in tomato paste, sugar, molasses, dry mustard, bay leaf, Worcestershire sauce and liquid smoke and mix well. Add beans and four cups of chicken stock. Bring to a boil, add cayenne pepper, salt and black pepper, cover and place in oven.
Cook for approximately 6 hours. Check and stir occasionally, adding water as necessary.
* 1 pound dried Great Northern or navy beans (navies are better because they're sturdier)
* 1/2 pound bacon, chopped
* 1 onion, chopped
* 2 jalapenos, including pith but discarding seeds of one, chopped
* 4 cloves garlic, minced (or 1 teaspoon granulated garlic)
* 1/4 cup tomato paste
* 1/4 cup sugar
* 1/3 cup molasses
* 1 teaspoon dry mustard
* 1 bay leaf
* 2 teaspoons Worcestershire sauce
* 1 teaspoon liquid smoke
* 4 cups chicken stock (can substitute water)
* 1/4 teaspoon cayenne pepper
* 1 teaspoon black pepper
* 2 teaspoons kosher salt
Soak beans overnight. Drain and rinse.
Preheat oven to 250 degrees.
Saute’ bacon, onion and jalapenos together in a Dutch oven over medium heat until vegetables are soft, about five minutes, then add garlic and saute’ until fragrant. Remove from heat.
Stir in tomato paste, sugar, molasses, dry mustard, bay leaf, Worcestershire sauce and liquid smoke and mix well. Add beans and four cups of chicken stock. Bring to a boil, add cayenne pepper, salt and black pepper, cover and place in oven.
Cook for approximately 6 hours. Check and stir occasionally, adding water as necessary.
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