Homemade Barbecued Baked Beans
Dress Up the Ordinary
If you've only ever had baked beans from the can, your'e in for a treat: tender beans slowly simmered in our Glace de Viande with savory chunks of bacon and a simple homemade barbecue sauce stirred into the mix. It's a natural with burgers, sausages, chicken, or ribs just off the grill.
1 pound navy beans or other dried white beans
8 ounces slab bacon or thick-sliced bacon, cut in large dice
1 tablespoon prepared spicy mustard
1 tablespoon Worcestershire sauce
1/4 cup dark molasses
1/4 dark brown sugar
1 cup tomato sauce (substitute ketchup if you like a sweeter sauce)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon cider vinegar
Salt and ground black pepper
Rinse the beans in a colander and sort through them to remove any small stones or foreign matter. Transfer them to a large bowl, add enough water to cover them by two inches and soak them overnight. After soaking, discard any "floaters" and drain the beans.
Preheat the oven to 300 degrees.
Cook the bacon in a 5- to 6-quart Dutch oven over medium-high heat until it is browned. Remove the pot from the heat and transfer the bacon to a mixing bowl. Add the mustard, Worcestershire sauce, molasses, brown sugar, and tomato sauce, stir to combine, and set aside.
Drain all but about 3 tablespoons of fat from the pot, and place it over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Add the garlic and cook for another 2 minutes.
Add the reconstituted Glace de Viande Gold® and the beans, stirring and scraping the browned bits from the bottom of the pan. Bring the mixture to a simmer, cover the pot, and transfer it to the oven. Bake the beans for 45-60 minutes, until they are tender enough to bite into, but still firm and slightly mealy.
Stir in the reserved barbecue sauce and bacon mixture and return the pot to the oven uncovered. Bake until the beans are completely tender, 30 to 60 minutes.
Cool the beans to room temperature, cover the pot, and refrigerate overnight.
To finish, bring the beans to a simmer, uncovered, over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid has reduced and thickened to the consistency you want, about 40 to 60 minutes (or longer, depending on how thick you like the sauce). Stir in the vinegar and season to taste with salt and pepper.
- Plan ahead--these amazing baked beans take some time. They soak overnight in water, then they're baked with our stock and barbecue sauce and sit overnight again (so the beans can soak up all the great flavors from the sauce). The day you serve them they need another hour or so of simmering on the stovetop to thicken the sauce. The actual hands-on time is not much, but beans need time to develop their great flavor.
- Instead of soaking the beans overnight in water when you begin this recipe, you can "quick-soak" them. Put the beans in a large pot and add enough water to cover them by 2 inches. Bring to a boil, uncovered, over high heat and boil for 2 minutes. Remove the pot from the heat and let stand, covered, for 1 hour. Drain the beans and proceed with the recipe.
- Baked beans will keep, covered in the refrigerator, for up to 5 days.