looking around for something to compliment a slowly smoked sunday brisket, I came across these super smoky beans that caught my eye, not to mention teased my palate. plus i had just about everything i needed already on hand, with the exception of the barbeque sauce. we often make our own, but i was feeling lazy so went and picked up some stubb’s barbeque sauce at the corner store. lucky us, living in texas. we LOVE barbeque. we even had our wedding catered by the salt lick.
it starts off with freshly cooked beans. use canned if you must, but the toothsome-ness of homemade really makes this dish. you can read about the virtue of making homemade beans and get a primer on quick-soaking and cooking beans here.
the next step requires the services of small can that packs a big wallop: chipotle peppers in adobo sauce. these are red jalapenos that have been smoked and packed in the spiciest, smokiest, sweetest tomatoey sauce that you can imagine.
add in some other goodies and the whole mess gets popped in the oven for about an hour. it should look a little soupy when it goes in, like the picture below, or else it’ll end up too dry in the end. there were only a few of us eating, so i halved the recipe and still had enough for the meal and 3-4 lunches.
hot & smoky baked beans (adapted from bon appetit)
3-4 bacon slices, finely chopped (we used our own! will be posting soon!)
1 1/2 cups onion, finely chopped
1 1/4 cups your favorite barbecue sauce
3/4 cup dark beer-i used saint arnold winter stout
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1-2 minced canned chipotle chilies, depending on your taste*
5-6 cups (1 lb dry) fresh cooked great northern or other white beans (or 4 -16 ounce canned beans, rinsed and drained)
*be careful– for half of this recipe, i used one pepper and a bit of the sauce from the can of peppers and one taster proclaimed it as “a little too hot”.
preheat oven to 350°F. cook bacon and onion in large skillet over medium heat until crisp. add next 7 ingredients to bowl and whisk to blend. whisk in chipotle chilies, depending on spiciness desired. stir in beans. transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.