markinhouston
Well-known member
All-American Baked Beans
This recipe is from "The New Basics" and it
is a super side dish for BBQ.
Ingredients:
1 pound dried navy or Great Northern beans
8 oz. slab smoked bacon, cut into 1/4" cubes
1 cup chopped onions
2 cloves garlic, chopped
1 & 1/2 cups (packed) dark brown sugar
2 cups ketchup
6 T. maple syrup (I use Steen's Cane Syrup)
6 T. dark molasses
1/4 cup Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
Rinse and pick through the beans. Soak them
overnight in a large pot of water.
Rinse the soaked beans well under cold water
and place them in a heavy saucepan. Cover
with water and bring to a boil. Reduce the
heat and simmer until tender, 45 minutes to
an hour. Drain, reserving the cooking liquid.
Preheat the oven to 300 degrees F.
Place a 2-quart flameproof casserole or
Dutch oven over medium heat and saute bacon
until slightly crisp and fat is rendered,
about 5 minutes. Add the onions and garlic,
and cook until wilted, 5 to 10 minutes.
Add the brown sugar and stir over medium-low
heat until it has dissolved, about 5 minutes.
Then stir in the ketchup, syrup, molasses,
Worcestershire, salt and pepper. Add the
drained beans and mix well.
Cover the casserole and transfer it to the
oven. Bake, stirring occasionally (making
sure you scrape the bottom of the casserole),
for 2 & 1/2 hours.
Add 3/4 cup of the reserved bean liquid,
recover, and bake 30 minutes. Then remove the
cover and bake until the sauce is thick and
syrupy, another 10 to 15 minutes, stirring
once. Serve hot.
This recipe is from "The New Basics" and it
is a super side dish for BBQ.
Ingredients:
1 pound dried navy or Great Northern beans
8 oz. slab smoked bacon, cut into 1/4" cubes
1 cup chopped onions
2 cloves garlic, chopped
1 & 1/2 cups (packed) dark brown sugar
2 cups ketchup
6 T. maple syrup (I use Steen's Cane Syrup)
6 T. dark molasses
1/4 cup Worcestershire sauce
1/2 tsp salt
1/4 tsp freshly ground black pepper
Rinse and pick through the beans. Soak them
overnight in a large pot of water.
Rinse the soaked beans well under cold water
and place them in a heavy saucepan. Cover
with water and bring to a boil. Reduce the
heat and simmer until tender, 45 minutes to
an hour. Drain, reserving the cooking liquid.
Preheat the oven to 300 degrees F.
Place a 2-quart flameproof casserole or
Dutch oven over medium heat and saute bacon
until slightly crisp and fat is rendered,
about 5 minutes. Add the onions and garlic,
and cook until wilted, 5 to 10 minutes.
Add the brown sugar and stir over medium-low
heat until it has dissolved, about 5 minutes.
Then stir in the ketchup, syrup, molasses,
Worcestershire, salt and pepper. Add the
drained beans and mix well.
Cover the casserole and transfer it to the
oven. Bake, stirring occasionally (making
sure you scrape the bottom of the casserole),
for 2 & 1/2 hours.
Add 3/4 cup of the reserved bean liquid,
recover, and bake 30 minutes. Then remove the
cover and bake until the sauce is thick and
syrupy, another 10 to 15 minutes, stirring
once. Serve hot.