This is a recipe that we posted back in May at Bob’s web site. He’s redesigning that one, so it made sense to bring it over here.
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This is the reason we bought a Dutch oven. These beans are sweet and spicy, and oh-so-good. We’ll be hard-pressed to find baked beans better than these.
ORIGINAL RECIPE BY: Alton Brown
- INGREDIENTS
- 1 pound dried Great Northern beans
- 3/4 pound bacon, chopped
- 1 onion, chopped
- 2 jalapenos, chopped
- 1/4 cup tomato paste
- 1/4 cup dark brown sugar
- 1/4 cup molasses
- Vegetable broth
- 1/4 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- PROCEDURE
- Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
- Heat oven to 250 degrees F.
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
- Stir in the tomato paste, dark brown sugar, and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven.
- Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat.
- Add in cayenne, black pepper and salt. Give them a stir and cover with the lid.
- Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
NOTES:
* We changed up our latest batch and used 25% less bacon. Still good, and just a little healthier! The quantities are updated above.