Friday, 19 April 2013

Barbeque Baked Beans

Well like everyone, I've been hoping for more salady weather, but nope, it's still baked bean weather for sure. These are very easy to make, but quite time-consuming. They make a fair bit, so serve a crowd or remember that leftover baked beans re-heat very nicely.

I made these using our Dolloff beans that we grew last summer - delicious! But you can use white navy beans, kidney or pinto beans as you like. I don't think I would use all hot paprika, but half and half would have a nice bite. Smoked is best, and if you can get a good smoked bacon too, so much the better.  We had ours with a cole-slaw made of green and red cabbages, and grated carrots; a classic with baked beans.

6 to 8 servings
6 hours - 45 minutes prep time NOT including pre-cooking the beans

Barbecue Baked Beans

Pre-Cook the Beans:
2 cups dried beans

Put the beans in a pot with water to cover. Bring to a boil, then cover them and turn off the heat. Let soak for several hours. Repeat, whenever convenient, 2 or 3 more times until the beans are tender. This can be done a day or two ahead of time, and the beans kept in the fridge until wanted.

Make the Barbecue Sauce:
1/2 teaspoon celery seed
1/2 teaspoon black peppercorns
1 teaspoon salt
2 tablespoons smoked Hungarian paprika, sweet or hot, or combo
1 cup tomato ketchup
1/2 cup apple butter
1/4 cup fancy molasses
2 tablespoons prepared mustard
1/2 cup apple cider vinegar

Grind the celery seed and peppercorns, and put them in a small mixing bowl with the remainder of the ingredients. Mix well.

Finish the Beans:
1 large onion
2 heads garlic
1 tablespoon bacon fat or mild vegetable oil
1 cup bean cooking water
250 grams smoked bacon

Preheat the oven to 250°F. 

Peel and chop the onion. Peel and mince the garlic. Yes, I said 2 heads, and that's what I meant. Not 2 cloves. Two heads.

Put the drained beans into a 2 1/2 to 3 quart casserole.

Heat the fat or oil in a large skillet, and cook the onion over medium heat until soft and slightly browned. Add the garlic and cook for another minute, stirring as it cooks. Add the onions and garlic to the beans. Scrape the barbeque sauce over them, then use the cup of cooking water to swish out the mixing bowl the barbeque sauce was in, then add that to the beans. Mix gently - because the casserole is probably pretty full - but thoroughly. Lay the bacon in a layer over the top

Bake the beans for about 6 hours. Snip the bacon into pieces and stir the beans before serving.




Last year at this time I made Spinach Kuku.   

1 comment:

Blackberry said...

Thanks for printing a good barbeque sauce recipe.