Slow-Cooked Baked Bean Medley

Slow-Cooked BAked Bean Medley

Bacon, garlic and onion give our slow-cooked baked beans a rich smokey flavor perfect for hamburger night or your weekend barbecue.

A delightful accompaniment to your weekend barbecue, this sweet-and-sassy blend of beans garners its rich flavor from smoky bacon, garlic and a touch of hot sauce. The long cook time breaks down the beans until they are soft and creamy, but still retain their shape.

PREP: 10 minutes + 8 or more hours soak time
COOK: 3 hours or more

INGREDIENTS
  • 1/2 pound dried great northern beans
  • 1/2 pound dried lima beans
  • 1/4 cup vegetable oil
  • 3 strips thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon hot sauce, if desired
  • 2 1/2 cups water
  • Salt and pepper
DIRECTIONS
  1. Rinse and drain beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand overnight.
  2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion and garlic. Cook, stirring occasionally, until onions are soft and fats rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
  3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, mustard, salt and hot sauce, if desired.
  4. Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 hours (more if necessary, depending on age of beans). Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

3 Responses to Slow-Cooked Baked Bean Medley

  1. I needed to thank you for this great read!!
    I definitely loved every bit of it. I have got you book marked to look
    at new things you post…

  2. Pingback: Southern Style Baby Back Ribs « Jathan & Heather

  3. Pingback: Summer is ablaze with activity « Jathan & Heather

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