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Barbecued Baked Beans



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La Belle Cuisine


Barbecued Baked Beans

Food & Wine 1997 Annual Recipes icon

Food & Wine Books, Editor in Chief: Judith Hill,
©1998, American Express Publishing Corp.


20 servings

3 1/2 cups dried beans, such as cranberry,
Great Northern, or pinto (about 1 1/2
pounds), rinsed and picked over
9 ounces thickly sliced bacon,
cut into 1/2-inch dice
3 large green bell peppers,
cut into 1/3-inch dice
2 medium yellow onions,
cut into 1/3-inch dice
4 medium celery ribs,
cut into 1/3-inch dice
1 jalapeño pepper, finely
chopped (with seeds)
1 tablespoon finely chopped garlic
4 cups veal stock or canned low-sodium
chicken broth
4 cups best-quality barbecue sauce
[or homemade]
One 12-ounce can tomato paste
1/4 cup molasses

1. Soak the beans overnight in a large bowl of cold water. Drain
and rinse.
2. Put the beans in a large pot, add cold water to cover generously and
bring to a boil. Reduce the heat to moderate and simmer until tender,
about 1 hour.
3. Meanwhile, in a large enameled cast-iron casserole, cook the bacon
over moderately high heat, stirring occasionally, until crisp. Remove
and set aside.
4. Add the green bell peppers, onions, celery and jalapeño to the casse-
role and sauté over moderately high heat for 3 minutes. Add the
garlic and sauté for 2 minutes longer. Stir in the reserved bacon
and the stock, barbecue sauce, tomato paste and molasses. Bring
to a simmer, stirring occasionally.
5. Preheat the oven to 400 degrees [F]. Drain the beans and add to the casserole. Bake for 1 hour, stirring gently every 15 minutes. Season
with salt and serve.

- David Page
(Home Restaurant, Drovers Tap Room, New York City)

Make ahead: The beans can be refrigerated for up to three days. Bring to
room temperature and reheat thoroughly in a low oven before serving.

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