Snowbound Baked Beans

It’s a snowy Saturday and not worth going out so I have all day to make some baked beans. These aren’t Boston Baked Beans for you local purists who are already clicking on the comments button to complain so take a deep breath until you deflate a few pounds below legal levels.

I’m pretty sure I got this recipe off the web somewhere and just fined tuned it a bit but I have no idea where so I can’t take credit but I also don’t have a link for it. It still has about 6 hours left to bake. I’ll post the finished picture on facebook. Stay safe if you’re in the snowy areas and I hate you if you’re in the tropics.

1 pound dried Great Northern beans
1 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
Sriracha to taste

Heat oven to 250 degrees F.

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

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, sriracha 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.


And we’re done.