Serious Eats Baked Beans Food
THE ONCE AND FUTURE BEANS
Steps:
- Heat oven to 250 degrees F.
- Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
MIKE MILLS' TANGY PIT BEANS
Adapted from _Peace, Love and Barbecue_ by Mike Mills, as posted in Andrea Lynn's "Serious Heat" column at Serious Eats.
Provided by DrGaellon
Categories Beans
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey and spices. Stir until smooth. Add beans and stir gently until combined, being careful not to smash the beans too much.
- Pour into a 9x13 pan. Lay bacon strips over the top, or sprinke pulled pork evenly over the top. If using ribs, remove and shred the meat, then sprinkle over the beans. Cover with foil and bake 45 minutes.
- Remove foil and bake another 15 minutes, or until bubbly. Serve hot. Keeps refrigerated up to 1 week, or frozen up to 1 month.
Nutrition Facts : Calories 510.6, Fat 4.2, SaturatedFat 1.2, Cholesterol 8.4, Sodium 1545.4, Carbohydrate 107.6, Fiber 16.6, Sugar 49.9, Protein 17.9
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