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Wood Fired Recipes Community Cookbook

Baked Beans

Dec 28, 2011Posted by guestchefPrint
Baked Beans
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Baked Beans
  • 1
  • 2
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  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Hearty beans go in first
More delicate beans go in later, once the mixture begins to simmer
The sauce
Meat
Servings:
Units:
Instructions
  1. Drain and rinse the beans with fresh water in a colander.
  2. Start with the more hearty beans, and add the more delicate beans after the cooking has begun.
  3. Start cooking the meat mixture and onion, garlic, pepper on the stove, then finish the cooking in the oven for 1-3 hours, depending on the heat.
  4. This will work well in a low heat oven, just might want some smoke from the coals for flavor. You might also need a cover or more liquid in a hotter oven if they dry out too much.
Recipe Notes

Note on dried beans: Use dried beans to reduce the unwanted salt and preservatives.

Note on Liquid: It often seems tough to stir at first. The mixture needs enough liquid to heat up and be able to stir it gently without breaking the beans too much. That’s why I’ve used the tomato juice and/or red wine and/or soup stock. As it cooks it will thicken by some reduction and the broken beans, or you can thicken some with potato flakes later. I’ve usually got it covered in a roaster and just simmering for a couple of hours).

This is a very flexible dish you can adjust to individual tastes. The bean mixture is very tasty. Use more of what you like.

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