Baked BeansDec 28, 2011Posted by guestchefPrint
- 48 ounces Tomato juice tomato puree, diced tomatoes and/or tomato paste.
- 1/2 cup BBQ sauce or some liquid smoke
- 2 onions diced and sauteed
- 2 garlic cloves diced
- 1-2 green pepper diced
- 1-2 dashes Worcestershire and hot sauces
- spices including chives, celery seed, black pepper, basil, oregano, coriander, chili pepper flakes
- 2+ tbs honey or brown sugar, to taste
- 1/4 cup apple cider vinegar to taste
- 1 tbs each beef and vegetable Better than Bouillon stock base
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.