Sunday, August 24, 2014

Barbecued Baked Beans

I used to think that there was a season for baked beans, at least, I guess I did, as I never seemed to make them except in the spring.  How silly is that?  If there is a dish that you really like, then it should be enjoyed year round!  Don't you agree?  That is how Barbecued Baked Beans moved from spring to summer...and I can see them creeping into the fall.

I had seen a recipe from Cathy at Wives with Knives.  She is a great cook and has a wonderful blog. I know that you must have visited her her now and then to see what is cooking....and it is always good!  I know that we certainly enjoyed her Barbecued Baked Beans.


Barbecued Baked Beans
adapted from Wives with Knives

1 pound small white beans
6-8 slices thick cut smoked bacon, about 1 cup diced
1/2 cup onions, finely chopped
1/2 cup celery with leaves, finely chopped
1 Tbsp garlic, minced (about 3 large cloves)
3 Tbsp olive oil
2 cups tomato sauce, homemade or canned
1/3 cup brown sugar, or more to taste
1/4 cup molasses
2 Tbsp Dijon mustard or 1 tablespoon dry mustard
3 Tbsp Worcestershire sauce
1 tsp Tabasco sauce, or to taste
3 1/2 cup chicken stock
2 bay leaves
1 tsp salt, or to taste
1 tsp cracked pepper
3 sprigs fresh thyme (or 1 tsp dry thyme)

Pick through the beans to remove any debris. Rinse the beans and place in a large pot. Cover the beans with cold water and allow the beans to soak overnight or for several hours.  Drain the soaked beans and transfer them to a cooking pot.   

In a skillet, saute the onions, celery and garlic in olive oil over medium-high heat for about four minutes or until the onion is translucent.  Add the mixture to the cooking pot along with 3 1/2 cups chicken stock, the bay leaves, salt, pepper and thyme.  (The beans should be covered with at least an inch or more of liquid, so you may need to add additional water or stock.)  

Raise the heat to medium high and bring to a high boil. Keep the beans at a high boil for 5 minutes, then reduce them to a gentle simmer and cover.  Simmer the beans until they are soft.  The best test is to bite into one or mash one or two between your fingers.

Saute the bacon pieces until crisp and drain on paper towels.  

Preheat the oven to 300° F.

Once the beans are cooked through, add the tomato sauce to the pot, stir.  Add the bacon pieces, stir. Next, mix in the brown sugar, molasses, mustard, Worcestershire sauce, Tabasco sauce, bay leaves, salt and pepper.  Taste and adjust the seasonings by adding more brown sugar, mustard, Tabasco, salt or pepper.

Bake the beans in the oven for 4-5 hours or in a crock pot on high for 4-5 hours.  Sir the beans now and then.  Should the beans get too thick, add a little more water or chicken stock.  The beans should thicken some as they cool.  Save any extra liquid to thin the beans after they have cooled, if necessary.


We loved this recipe as the beans were not too sweet nor were they too hot.  BBQ Baked Beans are the perfect side dish for a barbecue.





7 comments:

  1. I love baked beans! They're on the menu today in fact:@) Cathy's recipe sounds great and the addition of celery would be new to me!

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  2. Cathy has a fabulous blog and she is a great cook. I know when I see a recipe on her blog that I can totally trust it. I seem to forget about baked beans, thanks for reminding me they are good year around.
    Sam

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  3. This reminds me, I haven't made them all year. And yes, I think of them as a Summer dish. I've never used white beans and the combination of flavors in this sounds wonderful. Pinned.

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  4. Sounds like a good batch Kathy. We had your chipotle baked beans yesterday.

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  5. I'm so happy you liked this recipe, Kathy. It's one of our favorites. I occasionally cook a ham and like to serve beans with it. It's something I know everybody will like. Thank you for the link.

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  6. My husband would looooove this.

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  7. Yes! I enjoy Cathy's blog too. She is an amazing cook. I really love a good baked bean recipe and I think you have one now :-)

    Velva

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