Friday, September 19, 2014

In the Kitchen with Jason (and David): New England Baked Beans

Warning: New England is actually misspelled in the name of this recipe. It should be spelled Barbecue. The over abundance of the bbq flavor isn't a true problem, just more of a surprise.

Picture this: they have been baking and filling your house with good smells all day; you pull them out of the oven, spoon a generous portion onto our plate and take a bite. BAM! These are not how grandma used to make beans! The second time I had them, they were quite good, and I wouldn't mind making them again now that I know what I am in for.

Another thing this recipe is not: quick. Don't think you can whip these up in a couple minutes; they take all day. You won't be paying any attention to them for the majority of the time, but all day is a good description of the time from when you start to when you eat.

  • 1 night and 1 day
  • 1 lb dried Great Northern beans
  • 1/2 lb bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups ketchup
  • 1 cup Dijon mustard
  • 1/2 cup apple cider vinigar
  • 1 1/2 cups packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup maple syrup
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp salt
  • Put the beans in a large bowl, put a lot of water in the bowl, and put the bowl in the fridge.
    • The beans are going to at least double in size from the water so make sure there is enough in the bowl; no such thing as too much.
  • Come back tomorrow.
  • Drain and rinse the beans.
  • Pick through them and remove any bad ones.
    • I have no clue what a bad Great Northern Bean looks like so good luck with this one.
  • Put the beans in a dutch oven and cover with water so the water is 2 inches higher than the beans.
  • Bring the beans to a boil over high heat and continue to boil them for 2 additional minutes.
  • Remove the beans from heat, put the cover on the dutch over, and take a 60-minute break.
  • Again, drain and rinse the beans.
  • Put the beans back in the pot and add 6 cups of water.
  • Bring the beans to a boil again, then reduce the heat, cover and come back in 2 hours.
  • Heat your oven to 275 degrees.
  • Before the 2 hours are up, cook the bacon in a large skillet over medium heat.
  • When the bacon is crisp, remove it from the pan to a paper-lined plate.
  • Discard all but 2 Tbsp of the drippings.
  • Add the onion to the remaining drippings and cook for about 4 minutes.
  • Add the garlic and cook for another minute.
  • Add all the other ingredients.
  • Drain the beans yet again, but this time reserve the cooking liquid (there will not be nearly as much as you started with).
  • Put the beans, bacon, and homemade bbq sauce in a 4 quart oven safe container that you have an oven safe lid for and mix them all together.
  • Cover and bake for 3 hours, coming back every 30 minutes to stir.
    • If the beans ever look dry, use some of the reserved liquid, but this didn't happen to me, so you might not actually need that stuff at all.
  • Serve up and enjoy your BBQ beans. They are delicious.
Please enjoy!

-Chef Jason

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