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!
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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
- soaked, drained beans (or drained cans of beans)
- 2 onions, diced
- 1 can diced tomatoes
- 1/2 lb. bacon
The bacon can either be stirred in before baking/slow cooking or be sprinkled on top at the end.
- 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
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