baked beans with mesquite | Diary of a Crazed Cook

To master a pot of baked beans – with or without the pork – is to master capture-a-cowboy – with or without the chuck wagon! There’s just something to be said for the appeal of a cowboy – especially a naughty one – sigh! I’m back – right, the beans – the main ingredient is time – and maybe that’s why I haven’t captured one yet! Along with the beans, a little bacon (if you’re going there), a little savoury and a little sweet – you’ll be savin’ a cow and ridin’ some beans! But by all means serve these up alongside a mess of grilled burgers, brisket, sliders & slaw – nothing like beans slopped on a bun with a burger, brisket and slaw to finish it (including you) off!

And remember – just ’cause you put your boots in the oven, that don’t make ’em biscuits! So cowboy up or go sit in the truck – let’s make ourselves a pot ‘o beans, ’cause no matter what you’ve heard – a cowgirls work is never done – but it’s close, if you rustle up a pot of baked beans! So get ready – you’ll be all over this like a chicken on a June bug! I believe I just channeled Dolly Parton and I’m doin’ it waaaay past 5! Now don’t make me get out my cattle prod – go bake some beans!

click here to jump down to the baked beans recipe

1. Measure your beans and get them soaking – or crack the cans if that’s what you’re using.

2. Simply put them in a pot.

3. Cover with water by at least 2 inches, cover and soak several hours or overnight.

4. And because I’m doing a quick-soak in my pressure cooker I add a few drops of oil – it keeps down the foaming.

5. After the soak, put them in a colander to drain.

6. Gather the rest of the ingredients.

7. Get busy with the onions.

8. See how busy we got with the onions!

9. Add them to the pot of beans.

10. Crack a can of diced tomatoes.

11. Tomatoes go in the pot.

12. Chop up the bacon.

13. Throw it in a hot pan – this way less fat ends up in the pot.

14. And fry until crispy.

15. Drain and set aside. This can either go in or on the beans to bake – you’ll see.

16. Back to the stuff for the sauce.

17. Start putting the ingredients in a bowl – tomato paste goes in.

18. Brown sugar & garlic go in.

19. Just like that.

20. Measure the vinegar.

21. It goes in next.

22. Grab the dreamy molasses.

23. And good ‘ole ketchup.

24. Molasses and ketchup join the party.

25. And that is – wait for it – instant coffee – brings the cowboy home!

26. We need some liquid to thin the sauce a little – so why not apple juice.

27. That’s right – in it goes and give it a good stir.

28. A couple of shots of dijon add a little zip.

29. Add the cooked bacon – or reserve it for the top at the end.

30. I add a couple of glugs of liquid smoke – this really brings the cowboy home!

31. Leave it to fester for several hours – either in a slow cooker or a dutch oven.

32. And you got yerself some mean baked beans.

33. And I mean, really mean, buck-it-off-the bronco baked beans! I’m done.

The End

baked beans

yield serves 8-10

INGREDIENTS & METHOD

1. Get your beans soaking. Simply put them in a bowl, cover with water by at least 2 inches, cover and soak for several hours or overnight. If using canned, get out your can opener and proceed with the recipe.

2 cups white, navy or northern beans
OR
5 cans cannellini beans

2. In your slow cooker or dutch oven put:

soaked, drained beans (or drained cans of beans)
2 onions, diced
1 can diced tomatoes

3. In a separate pan, chop, fry until crisp & set aside:

1/2 lb. bacon

The bacon can either be stirred in before baking/slow cooking or be sprinkled on top at the end.

4. Get the sauce together – put the following in a medium-sized bowl and mix well before adding to the beans, onions & tomatoes:

1 can tomato paste
2-3 tbsps. brown sugar
3-4 cloves of garlic, minced
1/4 cup apple cider vinegar
1-2 tbsps. molasses
1/4-1/3 cup ketchup
1-2 tsps. instant coffee
1/2 cup apple cider or juice (or water)
1-2 tbsps. dijon mustard
a shot or 2 of liquid smoke

5. Add the above to your slow cooker or dutch oven and give it a good stir. Slow cook or bake in a 325° oven, lids on please, for 4, 5, 6 hours. Check liquid levels every so often – if more liquid is needed, add some. Taste for salty & sweet levels and adjust accordingly.

And if you didn’t stir the bacon into the beans to bake, sprinkle on top before serving. Or fry up the other 1/2 lb. and serve over the finished beans.

get creative

Here are a few ideas beyond a bowl, baked beans and a spoon:

put a small spoonful over grilled chicken or fish
slide a little on to a burger, slider or hot dog
tuck some into a taco with lettuce, tomatoes and grated cheese
let cool, add corn, chopped red onion & red pepper, diced tomato, chopped jalapeño & cilantro, a shot of hot sauce for a twist on relish or salsa
top a baked potato or sweet potato with a couple of spoonfuls of baked beans, sprinkled with grated cheddar and broil to melt the cheese – and if you have any leftover bacon, sprinkle that on as well
serve in a tortilla wrap alongside guacamole and salsa
try a baked bean sandwich – spread the beans on toast, lay in a couple slices of tomato, bacon & lettuce and you got yerself a BLT built for a cowboy!
add cut up, stir-fried chorizo, bratwurst or ground meat/chicken
lay a rack of bbq ribs atop a bed of your baked beans
hollow out a hoagie and fill with baked beans and grated cheese
make a baked bean pizza – use the baked beans as the sauce and top with pepperoni, diced peppers and grated cheese
top a toasted bagel with baked beans and grated cheddar
serve over a mound of buttery rice or pasta
mash a whack of beans with a little cooked rice, cumin, chili powder, a little finely diced red onion and peppers, form into patties and fry in a hot pan until a crust forms
serve in a shallow bowl with a fried egg on top
give beans on toast a makeover and serve a couple of spoonfuls over toasted, hearty slices of bread
add a cup or 2 of beef stock and you’ll have baked bean soup

Don’t be afraid to switch up the sauce, just taste as you go and adjust accordingly – use the tomato paste as a starting point, thin it with stock,water or V8 open your cupboards and get out your imagination:

curry – garlic, cumin, garam masala, turmeric and paprika, red wine vinegar
asian – garlic, soy sauce, hoisin sauce, sweet thai chili sauce, rice vinegar
italian – garlic, oregano, olive oil, balsamic vinegar
mexican – cumin, garlic, chili powder, garlic
barbecue – your favourite bbq sauce, dry mustard, hot sauce and a cup of root beer
greek – oregano, garlic, chopped olives & green peppers
make it your own – add a tablespoon or 2 or 3 of your favourite spice blend or rub

Seven’s good – I’m going stop now – after all, it works for the dwarfs, the seas, the sisters and a whole lot of other stuff, so why not how to sauce up your baked beans courtesy of the crazed cook!