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Barbecue Baked Beans

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Barbecue Baked Beans

Prep Time:
20 min(s)
Cook Time:
1 hr(s)
Serves:
6
Difficulty:
Beginner
Ethnicity:
American
Tools:
colander
cutting board
Dutch oven
large chef's knife
measuring cups
measuring spoons
wooden spoon
Plan to soak the beans a day in advance. If they are not soaked, the cooking time will need to be increased.
Ingredients:
4 slices bacon - whole (slab preferred)
1 onion - peeled and small diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
2 jalapeno peppers - halved and seeded
1 red bell pepper - brunoise (Learn How)
1/4 cup(s) apple cider vinegar
1 pound pinto beans - (dried) soaked overnight and rinsed
6 cup(s) ham hock stock - or chicken stock
1 cup(s) ketchup
2 tablespoon(s) mustard (Creole)
2 teaspoon(s) Worcestershire sauce
1/4 cup(s) brown sugar (dark)
2 tablespoon(s) molasses
1 teaspoon(s) Tabasco
1 pinch salt and pepper - to taste
Steps:
-Preheat oven to 300 degrees.
-Heat a Dutch oven to medium-high. Place the bacon strips in the pan. Turn the heat down to medium-low. Cook the bacon until crispy, and remove.
-Saute the onions and garlic in the bacon fat until translucent.
-Add the halved jalapenos and bell pepper and saute for 30 seconds.
-Deglaze with the cider vinegar and let it reduce by half. Then add the beans and stock; increase heat to medium-high.
-Bring the beans to a boil and then reduce the heat to medium-low.
-Add the remaining ingredients, stir well and place in the oven with the lid.
-Cook on 300 degrees for approximately 40 minutes. Check after 30 minutes to make sure additional stock is not needed.
-Break up the bacon and mix it in with the beans.
-Season to taste.
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