Baked Beans by the pound
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
Description
Beans, beans, the musical fruit. The more you eat, the better you feel. We should eat them every meal!
Baked beans should start with a pound of beans, a pound of onions and a pound of bacon... These do.
Ingredients
| 1 | lb | dried great northern beans |
| 1 | lb | bacon, chopped |
| 1 | lb | white onion, chopped |
| 2 | jalapeno peppers, chopped | |
| 1⁄4 | c | tomato paste |
| 1⁄4 | c | dark brown sugar |
| 1 | c | molasses |
| 3 | c | vegetable broth |
| 1⁄4 | t | cayenne pepper |
| 1 | t | black pepper |
| 2 | t | kosher salt |
Instructions
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, 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
Great for breakfast!
