Wood Fired Recipes Community Cookbook
Oven-baked beans
Jun 27, 2011Posted by guestchefPrintOven-baked beans
Ingredients
- 1 lb dry beans such as cranberry or pinto, soaked in water overnight
- 2 c slab bacon diced
- 1 onion sliced
- 4 cloves garlic minced
- 2 qt stock preferably pork, or chicken
- 1/2 c tomato paste
- 1/3 c sugar dark brown
- 2 T sorghum or molasses
- 2 T mustard Dijon
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce preferably Cholula
- salt to taste
- Pepper to taste
Instructions
- Drain the soaking beans. Place the beans in a large pot full of fresh water, bring to a boil, then drain again and set aside. Meanwhile, in a shallow, ovenproof pan large enough to hold all the ingredients, render the bacon. This can be done either on the stovetop or in the oven.
- Once the bacon has started to turn golden, add the onion and garlic and sweat, stirring frequently, until the onion softens, about 4 minutes.
- Add the remaining ingredients and bring to a boil, stirring frequently. Taste the liquid and adjust the seasoning with salt and pepper. No additional salt may be necessary, depending on the salt level of your bacon and other ingredients.
- Add the beans to the liquid and place in the oven. Allow to bake uncovered for 1 1/2-2 hours, or until the beans are tender, stirring occasionally.
Notes
Serve as a side for burgers or brats at your next barbeque, or as a hearty smoky-sweet accompaniment to a pork loin roasted alongside the beans in your oven.
